Roast salmon with peas, potatoes and chorizo
600 g, new variety
100 g, finely chopped
3 medium, cut into wedges
frozen green peas
skinless salmon fillet(s)
480 g, (4 x 120g)
1 tsp, mixed variety
2 x 3 second spray(s)
- Place potatoes in a large saucepan of cold, salted water. Bring to the boil and simmer for 30-35 minutes or until cooked. Drain and steam dry for 2 minutes, then halve.
- Preheat oven to 200°C. Place potatoes, chorizo, onions, herbs and paprika in a baking dish. Season with salt and pepper, lightly spray with oil and toss to coat. Bake for 20 minutes or until starting to crisp up, tossing halfway through.
- Scatter over peas, top with salmon and season with salt and pepper. Lightly spray with oil and bake for a further 12-15 minutes or until fish is cooked through and flakes easily. Serve.