Salmon and Potatoes with Capers
120g Salmon Fillet
200g Raw Small New Potatoes but into quarters
2 tsp Capers
- Roast the New Potatoes, Salmon and Asparagus in fry light at 200 degrees for about 20 minutes, until cooked through and crisp.
- Chop the Capers and mix with the Asparagus, Cornichons and some lemon juice.
- Serve the Salmon and Asparagus with the Side salad.
1 portion = 1C 1F 1P 1V