Name: Salmon and asparagus with watercress sauce
Prep time: See below for total cook and prep time
Cook time: 30 minutes
Yield: 4
Ingredients: 700g new potatoes, halved or quartered if large; 4 skinless and boneless (approx. 480g) salmon fillets; 2 tsp sumac (see tip); low-calorie cooking spray; 200g thin asparagus spears, woody ends snapped off; 200g mangetout; zest and juice of 1 unwaxed lemon; For the watercress sauce:; 80g watercress; 150g fat-free unsweetened natural Greek yoghurt; small pack fresh basil

This springtime dish sees fresh salmon, with a delightful kick of sumac, combined with a wonderful watercress sauce to create a quick and simple meal for everyone to enjoy. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Cook

30 minutes

Nutrition information

Each 465g serving contains (excludes serving suggestion)

KCal: 442
Carbs: 29.0g
Fibre: 6.1g
Protein: 36.0g
Fat: 19.0g
(Medium)
Saturates: 3.6g
(Low)
Sugars: 5.7g
(Low)
Salt: 0.21g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

700g new potatoes, halved or quartered if large
4 skinless and boneless (approx. 480g) salmon fillets
2 tsp sumac (see tip)
low-calorie cooking spray
200g thin asparagus spears, woody ends snapped off
200g mangetout
zest and juice of 1 unwaxed lemon
For the watercress sauce:
80g watercress
150g fat-free unsweetened natural Greek yoghurt
small pack fresh basil

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Method

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6.

Step 2

Put the new potatoes in a saucepan of boiling water over a high heat and cook for 18-20 minutes or until tender.

Step 3

Meanwhile, put the salmon fillets in a non-stick baking tray and dust with the sumac. Spray with a couple of pumps of low-calorie cooking spray and cook in the oven for 15 minutes or until cooked through.

Step 4

To make the sauce, put the watercress, yoghurt and most of the basil in your food processor, blitz until smooth and season with a little pepper (or use a stick blender and a jug).

Step 5

Spray a non-stick frying pan or griddle pan with a couple of pumps of low-calorie cooking spray and place over a high heat. Add the asparagus and mangetout and cook for about 2 minutes or until they're charred but still have a little bite.

Step 6

Drain the potatoes and lightly crush with a fork, then toss with the mangetout, asparagus, lemon juice and most of the lemon zest. Divide between plates, top with the salmon (you can keep it whole or flake it into chunks) and drizzle over the watercress sauce. Scatter over the rest of the basil leaves and lemon zest to serve.

Recipe tips

Sumac is a Middle Eastern spice available from most large supermarkets. If you can't find any, replace it with a little extra lemon zest.

Check spice/seasoning blends for added ingredients such as sugar, salt, flour or oil. Choose blends made from herbs and spices only if possible.

Use a plain yoghurt of your choice. However, this will change the nutritional information and texture of the dish.

Salmon and asparagus with watercress sauce