Ingredients (Serves 4)
- 4 120g salmon fillets
- 3 carrots sliced
- 200g peas
- 2 medium sweet potatoes
- 400ml milk
- Lemon wedges
- 2 leaks sliced
- 1 onion sliced
- Water
- Salt & Pepper
- 2 tsp Smoked Paprika
- Balsamic vinegar
- 20ml Olive oil
Ingredients (Serves 4)
- 4 120g salmon fillets
- 3 carrots sliced
- 200g peas
- 400ml milk
- 2 medium sweet potato
- Lemon wedges
- 2 leaks sliced
- 1 onion sliced
- Water
- Salt & Pepper
- 2 tsp Smoked Paprika
- Balsamic vinegar
- 20ml Olive oil
Directions
- Preheat oven to 200’c. Cut the sweet potato’s into wedges and place on a baking tray, drizzle with olive oil and balsamic and season with salt, pepper and paprika. Allow to bake for around 30-40 minutes.
- Prepare the sliced carrots, leaks and peas in a steamer, season and drizzle with oil.
- Pop the onion in a large frying pan with olive oil and saute for 5 minutes.
- Add the milk and salmon fillets (liquid level should be just below top of the fillets) to the frying pan and reduce to a simmer, cooking for around 6-8 minutes or until the salmons cooked through.
- Meanwhile, steam the vegetables for 3-4 minutes before serving and garnish with lemon wedges.