• 5 medium potatoes
  • 2 spring onions, trimmed and washed
  • 1 tbsp olive oil
  • 3 salmon fillets
  • 2 handfuls fresh baby spinach leaves, washed
  • 1 handful fresh dill, chopped
  • Juice of ½ lemon


  1. 1

    Peel the potatoes, cut into small pieces and boil for 10-12 minutes until just cooked.

  2. 2

    Cut the spring onions into small pieces. Heat the oil in a heavy-based frying pan and sauté the onions gently for a few minutes until soft. Add the potatoes and fry for about minutes until the potatoes are golden and slightly crispy all over.

  3. 3

    Cut the salmon into small pieces and carefully check for bones. Add to the potatoes and gently move around the pan, trying not to break it up too much, so that all the salmon cooks.

  4. 4

    Add the spinach, dill and lemon juice and cook for 1-2 minutes until the spinach has just wilted. Season with freshly ground black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 1943kj 464kcal 23%
  • Fat 17.5g 25%
  • Saturates 4.1g 21%
  • Sugars 2.3g 3%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

39.7g carbohydrate 5.0g fibre 34.4g protein

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