SERVES (2) PREP 5 mins COOK 15 mins EASY
Ingredients:
* 2 sweet potatoes
* 1 tbsp olive or rapeseed oil
* 2 salmon fillets, skin removed
* 2 garlic cloves, thinly sliced
* 170g baby spinach
* 1 lemon, zested and 1/2 juiced, 1/2 thinly sliced
* 75g mascarpone
* 5 tbsp milk
Preparation:
■ Heat
oven to 200C/180C fan/ gas 6. Pierce the sweet potatoes a few times each and
microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins).
Keep warm until ready to serve.
■ Heat half the oil in a
frying pan and lightly brown the salmon on both sides - don't worry about it
being cooked through at this point. Transfer the salmon to a plate, wipe out
the pan and heat the remaining oil. Cook the garlic for 30 seconds, without
letting it brown, then add the spinach, lemon juice and zest and some
seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the
spinach has wilted.
■ Tip
the spinach mix into an ovenproof dish and top with the lemon slices and
salmon. Bake for 5-8 mins until the salmon is coold. through.
■ Meanwhile, scoop the
sweet potato flesh from the skins and mash with the remaining milk and some
seasoning. Serve alongside the salmon and creamy spinach.
GOOD TO KNOW calcium • folate • fibre•vitc • omega-3.2 of
5-a-daygluten free
PER SERVING 72I kcals • fat 449 • saturates 16g • verbs 34g•sugars19g•fibre 79
• protein 43g •salt 0.59
Recipe Source : BBC Good Food ME - April 2019 | Image Credit : sweetcsdesigns.com
