Per Serving | %RI |
---|---|
KCALS 493 | |
Protein 30g | |
Carbs 29g | |
Sugar 5g | |
Fat 27g | |
Sat Fat 6.5g | |
Fibre 7g | |
Salt 0.3g |
Tip:
To speed up cooling down the potatoes, remove from the pan and spread onto a tray in a single layer and leave to cool.
Spin the video for this recipe below and take a look at our library of potato recipe videos on our video hub!
400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and diced
450g fresh salmon fillet
8 asparagus spears, chopped into smallish pieces
100g frozen peas
1 medium fennel, thinly sliced
For the dressing
100ml reduced fat crème fraiche
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon freshly chopped dill
Juice of 1 lemon
Salt and milled pepper
1 bag fresh peppery watercress leaves, to serve
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."