This salmon and prawn bake was surprisingly delicious. I wasn't sure about the combination of salmon and pepperdew peppers but it worked really well. I served it with angel hair pasta with pesto, cabbage and broccoli.
Salmon and Prawn Bake (adapted from WW Fresh and Easy Everyday Cookbook)
(Serves 4)
(6 WW ProPoints per serving)
500g salmon fillet, skin on
2 tbsp fresh parsley, finely chopped
50g low fat soft cheese with garlic and herbs
15g pepperdew peppers, drained and chopped finely
50g raw tiger prawns, peeled
1/2 tsp Old Bay seasoning
cooking spray
salt and pepper
Preheat the oven to 200C. Put the salmon on a clean board and cut a pocket into the thick side of the salmon on an angle, about 2.5cm deep.
Mix together the peppers, half the parsley with the soft cheese and seasoning, then carefully spread inside the pocket. Arrange the prawns just on top of the soft cheese inside the pocket. Sprinkle the fish with the Old Bay seasoning and remaining parsley.
Transfer the salmon to a baking tray and spray with cooking spray. Bake in the oven for 20 mins until just cooked.
(Serves 4)
(6 WW ProPoints per serving)
500g salmon fillet, skin on
2 tbsp fresh parsley, finely chopped
50g low fat soft cheese with garlic and herbs
15g pepperdew peppers, drained and chopped finely
50g raw tiger prawns, peeled
1/2 tsp Old Bay seasoning
cooking spray
salt and pepper
Preheat the oven to 200C. Put the salmon on a clean board and cut a pocket into the thick side of the salmon on an angle, about 2.5cm deep.
Mix together the peppers, half the parsley with the soft cheese and seasoning, then carefully spread inside the pocket. Arrange the prawns just on top of the soft cheese inside the pocket. Sprinkle the fish with the Old Bay seasoning and remaining parsley.
Transfer the salmon to a baking tray and spray with cooking spray. Bake in the oven for 20 mins until just cooked.
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