4 wild salmon fillets

1/2 lb new potatoes

1/4 lb peas

Juice of half a lemon

Freshly milled pepper

2 teaspoons of olive oil 

1 tablespoon of parsley, chopped

 

Preparation

Pre-heat your oven to 375 degrees F (190 C).

Bring large pot of water to a boil. Add new potatoes and boil for 15 minutes or until easily pierced with a knife.

When potatoes are nearly cooked, add peas for remaining 2-3 minutes. Remove and drain, and return to pan.

Lay salmon fillets on a foil lined baking tray. Squeeze lemon juice over each fillet, and sprinkle with pepper. Bake for 6-7 minutes.

Season potatoes and peas with pepper, oil and parsley. Crush roughly with wooden spoon.

Serve the salmon on top of the crushed potato mixture

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