Roast salmon with peas, potatoes & chorizo
New potatoes, raw
150 g, finely chopped
3 medium, cut into wedges
Peas, fresh or frozen
150 g, frozen
4 fillet(s), medium
Dried Mixed Herbs
1 teaspoons, level
1 tablespoons, extra virgin
Calorie controlled cooking spray
- Put the potatoes in a pan of cold water. Bring to the boil and simmer for 30-35 minutes until cooked. Drain and steam dry for 2 minutes, then halve.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the potatoes, chorizo, onions, dried mixed herbs, paprika and olive oil together in a roasting tray. Season to taste and roast for 20 minutes until starting to crisp up, tossing halfway through.
- Scatter over the peas, top with the salmon fillets and season to taste. Mist with cooking spray and roast for a further 12-15 minutes until the fish is cooked through and flakes easily.
- Grind over some fresh black pepper, then divide between plates and serve.