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–+ servings

Chorizo Salmon with Cheesy Potatoes

Dinner
An unbelievably tasty combination of ingredients, topped off with baked cheesy potatoes. The chorizo and salmon complement each other really well in this dish, along with the sun dried tomatoes and creamy Greek yoghurt, it packs a punch when it comes to flavour.
4.34 stars from 3 votes
Calories536kcal
Carbs17g
Protein35g
Fats36g
For Rest Day
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Performance Benefits

This recipe would be suitable for a rest day when carbohydrate requirements are lower.
Health Benefits

This recipe is a good source of Omega-3 and Vitamin B12, which are shown to support brain health and nerve function. In addition, Omega-3 is shown to be a natural anti-inflammatory which may ameliorate joint pain caused by inflammation.
Expert Tips

This recipe will provide you with a good hit of your 7 a day and is great reheated for lunch the next day.

Equipment

  • Baking tray
  • Small pot
  • Non-stick pan
  • Casserole dish

Ingredients

  • 1 tbsp Olive oil
  • 4 Baby potatoes (sliced)
  • 2 clove Garlic (crushed)
  • 1 Red onion (chopped)
  • 4 Sundried tomatoes (chopped)
  • 50 g Chorizo (chopped)
  • 1 tsp Smoked paprika
  • ½ tsp Cayenne pepper
  • 1 tsp Basil
  • 1 tsp Oregano
  • ½ Head of broccoli (chopped)
  • ½ Head of cauliflower (chopped)
  • 2 Salmon fillets
  • 3 tbsp Yoghurt
  • ½ tbsp White wine vinegar
  • 100 g Peas
  • 2 tbsp Parmesan cheese
  • 80 g Grated cheddar and mozzarella cheese
4 Servings

Instructions

  • Preheat the oven to 200℃. Place the potatoes on a baking tray with a tbsp of olive oil and pinch of salt. Cook in the oven for 20 minutes, turning after 10 minutes.
  • Meanwhile, add the chorizo, garlic, onion, sun dried tomatoes, herbs and spices to the pan. Fry on a medium heat for 4-5 minutes.
  • Add the cauliflower to a pot of boiling water and cook for 2-3 minutes, before adding the broccoli and cooking for a further 4-5 minutes until tender.
  • Add the salmon fillets to the pan and cook for 3-4 minutes on each side.
  • Next add the yoghurt, white wine vinegar, peas and parmesan cheese and mix well, breaking up the salmon fillets into smaller chunks.
  • Transfer the contents of the pan to a casserole dish.
  • Remove the potatoes from the oven and place them evenly over the salmon dish.
  • Sprinkle the potatoes with garlic powder, cheddar and mozzarella cheese.
  • Place the casserole dish in the oven at 180℃ for 10 minutes before serving.

Nutrition

Serving: 1ServingCalories: 536kcalCarbohydrates: 17gProtein: 35gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 73mgSodium: 550mgPotassium: 857mgFiber: 6gSugar: 8gVitamin A: 205ugVitamin C: 47mgCalcium: 254mgIron: 2mg
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