Salmon with Sping Onion and Carrot Mash

Ingredients – Serves 2

2x 130g salmon fillets

500g white potatoes, peeled & chopped

Juice & grated zest of 1 lemon

2 Garlic cloves, crushed or finely chopped

1 tbsp thyme leaves

1 tsp black pepper

2 medium carrots, peeled and finely chopped

2 tbsp fromage frais or fat free natural yoghurt

½ tbsp olive oil

2 or 3 Spring onions, thinly sliced

Method

Pre-heat the oven to 200C / Fan 180C / Gas 6.

Bring a medium pan of lightly salted water to the boil.

Line a roasting tin with non-stick foil and brush lightly with olive oil.

Place the salmon pieces (skin side down if they have the skin still on) into the roasting tin, squeeze over the garlic, lemon juice, ½ the zest and ½ the thyme leaves.

Place the salmon in the centre of the oven and roast for 15 - 25 mins until cooked through.

Put the potatoes in the pan of boiling water and cook for 15 – 20 mins until tender.

Heat ½ tbsp of olive oil in a pan.

When the oil is hot, add the spring onions and carrots, cooking over a medium heat for 5 minutes

Add a splash of water to the pan, cover with a lid and cook for a further 3 – 4 minutes or until the carrots are soft

Drain & mash the potatoes, then mix with the pepper, remaining lemon zest and the fromage frais. Keep warm.

Stir the spring onion and carrot into the mash and serve with the salmon, scattered with the remaining thyme leaves. Drizzle with a peppercorn sauce for added flavour.

Suggested sides

Green beans seared in olive oil, with salt and dried red chilli flakes

Green beans seared in olive oil with lemon juice and garlic

Cucumber and red onion thinly sliced, with olives & parmesan

Roasted sprouts glazed with soy sauce