baked salmon and gnocchi
 

serves 4, hands-on time 15 min, oven time 12-14 min

next time: swap the gnocchi for cooked baby new potatoes. Serve with spinach for more veg.

2 tbsp olive oil
1 onion, finely sliced
1 large head broccoli, separated into florets
300g reduced-fat cream cheese
3 tbsp fresh pesto
400g fresh gnocchi
Juice 1 lemon
4 small organic salmon fillets

Heat the oven to 200°C/180°C fan/ gas 6. Heat the olive oil in a large ovenproof frying pan or shallow casserole and fry the onion for 2-3 minutes. Add the broccoli and stir-fry for a further 2 minutes.

Mix in the cream cheese, pesto and 160ml water, then heat gently, stirring to combine. Meanwhile, microwave the gnocchi for 1 minute on high (or boil, following the pack instructions). Stir into the sauce with lots of black pepper, the lemon juice and salt to taste.

Nestle the salmon fillets in the sauce among the gnocchi and bake for 12-14 minutes until the salmon is just cooked through. Serve straightaway.

per serving: 618 kcals, 34.2g fat (9.9g saturated), 33.2g protein, 41.2g carbs (8g sugars), 2g salt, 5.9g fibre