A summery take on a one-tray supper that shows off seasonal veg to great effect!
Ingredients
- 400 g fresh potato gnocchi
- 1⁄2 vegetable stock cube dissolved in 100 ml boiling water
- 15 g chunky breadsticks or grissini
- 1⁄2 tsp chilli flakes
- 5 g Parmesan, finely grated
- Zest 1 lemon
- 200 g asparagus spears, cut into bite-sized chunks
- 200 g bag baby leaf spinach
- 4 salmon fillets
- 2 tbsp low-fat crème fraiche
- 1 tsp wholegrain mustard
Instructions
1 Heat the oven to 200oC Fan/Gas 7. Put the gnocchi in a roasting tray, pour the stock over it and cook for 10 mins.
2 Bash the breadsticks/grissini to a crumb. Mix in the chilli flakes, Parmesan, lemon zest and a grind of pepper.
3 Reduce the oven to 170oC Fan/Gas 5. Mix the asparagus and spinach with the gnocchi. Return the roasting tray
to the oven for 5 mins then mix again.
4 Nestle the salmon fillets into the mixture and season. Top each fillet with the crumb. Return to the oven for 12 mins until the salmon is cooked through.
5 Mix together the crème fraiche and mustard, then serve dolloped in the tray.
ALSO SEE:
Summer veggie and harissa stew
Feature Image: W&H
