Salmon and Potatoes with Capers

Servings: 1


120g Salmon Fillet

200g Raw Small New Potatoes but into quarters

100g Asparagus

Lemon Juice

2 tsp Capers

60g Cornichons


  1. Roast the New Potatoes, Salmon and Asparagus in fry light at 200 degrees for about 20 minutes, until cooked through and crisp.
  2. Chop the Capers and mix with the Asparagus, Cornichons and some lemon juice. 
  3. Serve the Salmon and Asparagus with the Side salad. 

1 portion = 1C 1F 1P 1V