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Salmon and Red Pepper Bake
Gluten Free 
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NUTRITION
Amount Per Serving
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0
0 G%
Saturated Fat 0
0 G%
Trans Fat 0
Allergens
None
Ingredients
None
Servings
None
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INGREDIENTS
- 240g fresh salmon
- 120g baby new potatoes
- 5 broccoli florets
- 1 red pepper, washed, de-seeded and finely diced
- 1/2 teaspoon butter
- 2 teaspoons onions finely chopped
- 1/2 small carrot
- 1 cauliflower floret
- 2 teaspoons of red pepper
- 3 tomatoes
- 1oz cheddar cheese
METHOD
1 Wrap the salmon and pepper slices loosely in foil and cook in a preheated oven at 170°C for 30-35 minutes.
2 Wash and cube the potatoes (peel if desired) and boil until soft.
3 Grate the carrot, chop the broccoli, cauliflower, red pepper, onion into small pieces.
4 Melt the butter in a pan, cooking all of the vegetables until soft.
5 Stir in the cheese until melted and then blend.
6 Steam the broccoli florets until cooked but still a little firm, then chop into small pieces.
7 Flake the cooked salmon, into small pieces carefully removing any bones and chop the pepper into small pieces.
8 Mix together the salmon, peppers, potatoes and Broccoli, stir in the sauce and heat through.
101 Ways To Make You Smile.
UPC 1002022050062 | GTIN 1002022050062
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