Wednesday, 17 September 2014

Salmon & Dill Traybake

Good Evening,

I'm back tonight with a rare second post and my recipe is a quick and delicious one I made for tea tonight.  The recipe is from Slimming World Magazine and I wouldn't hesitate to make it again!

Salmon & Dill Traybake

Serves 3-4

500g King Edward or other floury potatoes, peeled and cut into 2cm cubes
Low-calorie Cooking Spray
Sea Salt & Freshly Ground Pepper
2 red onions, thinly sliced
4 skinless and boneless salmon fillets
300g sugar snap peas
200g cherry tomatoes
Juice and finely grated zest of 1 unwaxed lemon
A large handful of fresh dill, chopped

Preheat oven to 190C/170C (fan)/Gas 5.  Put the potatoes in a large roasting tin, spray with low-calorie cooking spray and season well.  Roast for 15 minutes then scatter over the onions and roast for a further 12-15 minutes.  Turn up the oven to 220C/200C (fan)/Gas 7.  Nestle the salmon, sugar snap peas and cherry tomatoes between the veg.  Drizzle with lemon juice, sprinkle with the zest and dill and season with plenty black pepper.  Roast for around 15 minutes or until the salmon is golden, and everything is cooked through, before serving.

If you are following the Slimming Word Program it says Syns per serving: Extra Easy Free.

I'm not following the plan so I substituted a tablespoon of olive oil for the cooking oil spray and just used 3 salmon fillets but obviously if you did that it would probably alter the number of Syns.

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