Salmon, Broccoli and Potato Bake | Slimming & Weight Watchers Friendly

Ingredients

• 500 g potatoes (cut into wedges (no need to peel))
• 1 head broccoli (cut into florets and the stalks finely sliced (approx. 300g))
• 300 g reduced-fat crème fraiche
• 1/2 red onion (peeled and finely sliced)
• 1 bunch asparagus (trimmed (approx. 200g))
• 2 salmon fillets (cut into large chunks (approx. 260g))
• 1 tbsp Parmesan (finely grated)
• salt and pepper (to taste)

Instructions

1. 1

   Pre-heat: Preheat the oven to 200°C.

2. 2

   Add the potato wedges to a pan of salted cold water, bring to the boil then lower the heat and cook for 5-8 minutes. The wedges should be soft when stabbed with a knife but still holding their shape.

3. 3

   Place the broccoli florets into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5-8 minutes, the broccoli should be softened but still quite firm.

4. 4

   Mix: In a large bowl mix together the potato wedges, broccoli, onion, asparagus tips and crème fraiche.

5. 5

   Season to taste with salt and pepper, then tip into an ovenproof dish.

6. 6

   Place the salmon chunks on top of the mix, season and sprinkle over the Parmesan and put it in the oven for 20 minutes or so.

7. 7

   Remove: When the salmon is cooked through and vegetables soft, remove the dish from the oven and serve with an accompaniment of your choice!