• 4 x 260g Scottish skinless salmon fillets
  • 150 g light soft cheese
  • 15 g fresh chives, finely chopped
  • 400 g pack mashed potato
  • 2 tsp unsalted butter, melted
  • 300 g frozen peas
  • 70 g wild rocket


  1. 1

    Preheat the oven to 200ºC, 180ºC fan, gas mark 6. Line a baking tray with baking parchment and arrange the salmon fillets on top - If you're using the frozen salmon, defrost and pat dry with kitchen paper before adding the potato

  2. 2

    Mix the soft cheese and the chopped chives together in a small bowl, then spread the mixture over the top of the salmon fillets.

  3. 3

    In a separate bowl, loosen the mashed potato with a fork, then spoon onto the salmon fillets. Brush with the melted butter.

  4. 4

    Bake for 12-15 minutes until the salmon is cooked through and the potato is crispy on top.

  5. 5

    Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and serve with the salmon and rocket.

Nutritional Details

Each serving provides
  • Energy 3211kj 767kcal 38%
  • Fat 43.2g 62%
  • Saturates 16.6g 83%
  • Sugars 5.3g 6%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

19.3g carbohydrate 4.9g fibre 72.8g protein

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