Mushroom Soup
A simple classic soup that can be enjoyed any time of year. You won’t be disappointed…
Preparation Time
|
5mins
|
Cooking Time
|
25mins
|
Level
|
Easy
|
Serves
|
4
|
Bites
|
1
|
4 salmon fillets, skinned
4 tsp olive oil
4 tsp chopped herbs, eg. parsley or tarragon
1 lemon, thinly sliced
800g new potatoes, e.g. Jersey Royals
350g asparagus, trimmed
200g cherry or baby plum tomatoes, halved
salt and freshly ground black pepper
Greek yoghurt mayo:
150g 0% fat Greek yoghurt
4 tbsp extra light mayonnaise
4 spring onions, diced
Preheat the oven to 200°. Line a baking tray with baking parchment and place the salmon on top. Drizzle each fillet with 1 teaspoon of olive oil and top with the herbs and lemon slices. Season lightly with salt and pepper. Bake in the oven for 15 mins until cooked through.
Meanwhile, cook the new potatoes in a pan of lightly salted boiling water until tender and drain well. Cook the asparagus in a pan of lightly salted water for 2-3 minutes until just tender. Remove carefully and drain well. Keep warm.
Mix together all the ingredients for the Greek yoghurt mayo and spoon into a small serving dish. Serve with the asparagus, new potatoes and tomatoes with some Greek yoghurt mayo on the side.
Tip: You could substitute green beans or tender-stem broccoli for the asparagus.
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