Salmon & prawn bake
500 g, skin on
2 tablespoons, flat leaf, finely chopped
Low Fat Soft Cheese
50 g, with garlic & herbs
Sweet piquante peppers
15 g, drained and chopped finely
Tiger Prawns, Raw
50 g, peeled
¼ teaspoons, level
New potatoes, raw
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon on a clean board and cut a pocket into the thick side of the salmon on an angle, about 2.5cm (1 inch) deep.
- Mix together the peppers and half of the parsley with the soft cheese and seasoning, and then carefully spread inside the pocket. Arrange the prawns just on top of the soft cheese inside the pocket. Sprinkle the fish with the chilli flakes and remaining parsley.
- Transfer the salmon to a non stick baking tray. Bake in the oven for 20 minutes until just cooked. To serve, cut the salmon into four pieces.