2 Salmon fillets (240g)
250g baby potatoes
1 onion, finely chopped
400g can chopped tomatoes
1 small avocado 1 red chilli, chopped
1 red pepper, deseeded and chopped
2 garlic cloves, crushed
Food Staples:
1 tablespoon olive oil
½ pack coriander, chopped
1 teaspoon paprika
Preheat oven to 200C /180C fan /gas mark 6
Steam potatoes for approximately 10 - 15 minutes until tender.
Remove from heat and slice each potato in half
Add olive oil to a frying pan and add in the chopped onion.
Cook for about 10 minutes until the onion has softened .
Add the crushed garlic and teaspoon of paprika and stir
Add the chopped tomatoes to the pan and bring to a gentle simmer for approximately 10 - 15 minutes
Place the salmon fillets with tomato sauce in an oven proof dish and place in oven.
Cook for 10 - 15 minutes until cooked through Using a knife, halve the avocado, remove the stone and using a knife cut into cubes.
Using a spoon, scoop the avocado out of skin Add in the chilli, red pepper and coriander to make the avocado salsa
Take dish containing salmon out of the oven Top salmon fillets with salsa and serve with steamed potatoes
