Pancetta salmon with creamed vegetables

Name: Pancetta salmon with creamed vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 6 slices pancetta; 280 g pack boneless Scottish salmon fillets, skinned; 250 g pack Waitrose Broccoli, Leek & Cabbage; 100 g chestnuts, roughly chopped; 100 g reduced fat soft cheese; 360 g pack Waitrose Spinach & Mint Potatoes

This dish has it all; soft, flaky salmon wrapped in salty pancetta; creamy, fresh vegetables, and an accompaniment of minty potatoes which marries the dish together perfectly. This dish is great all year round and destined to be a winner with all the family!

4 out of 5 stars(1) Rate this recipe

Gluten free

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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6 slices pancetta
280g pack boneless Scottish salmon fillets, skinned
250g pack Waitrose Broccoli, Leek & Cabbage
100g chestnuts, roughly chopped
100g reduced fat soft cheese
360g pack Waitrose Spinach & Mint Potatoes

Preheat the oven to 200°C, gas mark 6. Wrap 3 slices of the pancetta round each of the salmon fillets and place on a greased baking tray. Bake for 20 minutes until golden and cooked throughout.
Meanwhile, cook the vegetable mix in boiling water for 5 minutes, then drain well and return to the pan. Add the chestnuts and soft cheese, and warm through for 1 minute.
Microwave the mint and spinach potatoes according to the pack instructions. Serve the salmon fillets with the creamed vegetables and potatoes.

Typical values per serving when made using specific products in recipe