This delicious recipe is from one of our LWAS Community members, Laurel. It’s packed with vegies and protein, takes only about 20 minutes to make, and is perfect for anyone from around 6-8 weeks post op. Laurel says this is one of her favourites not only because it’s delicious, but also because there is usually have enough to have for lunch the next day also, with some fresh wilted spinach added.
Thank you for sharing Laurel!
Spinach & Parmesan Salmon on Mash
Serves: 1 (with some leftovers). Time to make: 20-25mins.
Ingredients
This recipe was originally modified from a Best Recipes recipe. Photo: Fishandchips from the Best Recipes site.
- ¼ cup mashed cauliflower (or mashed or sliced potato, for those who prefer that instead). I steam it or microwave it if in a hurry and shove in my blender/food processor – easy as, with a light seasoning of pepper and a bit of salt to taste.
- 80g piece salmon
- Handful of baby spinach
- ¼ cup low-fat Greek yoghurt with 1 tsp crushed garlic stirred through (original recipe was for light sour cream, but I prefer the yoghurt)
- Sprinkling of parmesan cheese
Method
Heat oven to 180 deg C, place spinach in base of small baking tray and place salmon on top, skin up. Lightly season w salt/pepper and pour garlic yoghurt mixture over all of it. Sprinkle parmesan on (as much or little as you please, as it’s a strong flavour), cook until salmon is cooked (15-20 min) and parmesan looks golden.
Place on top of mashed cauliflower or vegies of your choice.
