with paprika, potatoes and roasted carrots with thyme
Spreadable cheese is fresh and very creamy, with a delicate, milky flavour. For this reason, it pairs beautifully with salmon, as well as potatoes and herbs.
Allergens
Utensils
Tags
Salmon
200 grams
Potatoes
600 grams
Carrot
2 unit(s)
Dried Thyme
1 sachet(s)
Paprika
1 sachet(s)
Lemon
1 unit(s)
Cream Cheese
50 grams
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes lengthways into 1cm wedges (peeling optional).
- Trim the carrot, then quarter lengthways (no need to peel).
- Pop the chips and carrots onto a large (lined) baking tray. Toss with thyme, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, bake on the top shelf for 15 mins.
- In a bowl toss the salmon with oil and the paprika until well coated. Season to taste with salt and pepper.
- After 15 mins, remove the tray with the veg from the oven and place the salmon alongside. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Return to the oven and cook the veg and salmon, 10-15 mins.
- While the salmon is cooking, half and juice the lemon.
- In a medium bowl, mix the cream cheese, drizzle of oil, half the lemon juice and combine.
- Season to taste with salt and pepper.
- Top the baked salmon with the cream cheese mixture.
- Divide the salmon and veg between plates.
2439
kJ
Energy (kJ)
583
kcal
Energy (kcal)
20.2
g
Fat
8.2
g
of which saturates
73.1
g
Carbohydrate
15.9
g
of which sugars
15
g
Dietary Fiber
28.6
g
Protein
80
mg
Cholesterol
1.87
g
Salt
