Recipe feeds one person
80g (average) salmon fillet
20g (1 lemon) lemon juice
2g (thin layer) olive oil
20g (1 tablespoon) pearl barley
40g (2 large handfuls) fresh spinach
40g (average ‘new potato’ size) sweet potato, diced
3g (1 teaspoon) olive oil
30g (1/2 small) onion, peeled and chopped
5g (small handful) watercress
15ml (1 tablespoon) low fat crème fraiche
Heat the oven to 200 deg C/Gas Mark 6. To make the watercress sauce, whizz up the watercress with the crème fraiche and the juice of ½ lemon and season with black pepper.
Boil the pearl barley according to the instructions on the packet and drain when cooked. Place the sweet potato and onion into a lightly oiled non-stick roasting pan, stir and cook for about 10 minutes in the oven. Add the cooked pearl barley and pesto then stir in the spinach. Return to the oven and cook for another five minutes or so until the spinach has ‘wilted’.
Place the salmon fillet onto lightly oiled foil, top with the bay leaf and the juice of ½ lemon and wrap loosely. Bake in the oven for about 10 minutes while steaming the asparagus spears for about two-three minutes. When the salmon is cooked, remove the foil and serve together.
Try serving the baked salmon with lemon slices, or cook the salmon fillets in the oven at the same time as the barley dish. It’s also a good idea to make up the watercress sauce in advance and keep in the fridge until needed.
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