Salmon with Capers, Crème Fraiche and New Potatoes
50g 0% Fat crème fraiche
120g Salmon fillet
200g New potatoes
1 Lemon juiced
- Cut the potatoes in half and boil until cooked through.
- Pan fry the salmon, skin down, in a hot pan until cooked.
- Once cooked remove the salmon to a warm plate and cover with foil to keep warm, turn up the heat in the pan and add the capers for a few minutes. Add the lemon juice then remove it from the heat and stir through the crème fraiche.
- Serve the salmon with the potatoes and crème fraiche on the side.
1 Portion= 1P 1C 1F 1V