Beautiful Spiced Salmon with Chimichurri Sauce, Creamed Leeks & Roasted Baby Potatoes

I’ve been back blogging a few popular recipes from my facebook blog so they are easily accessible for you all. This is a tasty easy dish I made back at the end of January

Beautiful Spiced Salmon with Chimichurri Sauce, Creamed Leeks & Roasted Baby Potatoes. Amazingly easy, nice fish supper for the weekend! Free Free Free on Filling & Healthy Plan, (Approx 12pps on propoint plan) I hope you Enjoy!

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1 Salmon Fillet

Blend of Fish Spice Mill

1 Tbsp Chimichurri Sauce ( I used Tesco own brand Free on F&H 0pp for 1 tbsp)

Approx 5 Baby Potatoes

1 Leek Finely Chopped

1 Tbsp Fat Free Greek Yoghurt

Tiny dash of Yellow Mustard

Fresh Parsley

Salt & Black Pepper

Sprayoil

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Chimichurri is a green sauce sauce used for grilled meat, originally from Argentina. It is based on finely chopped parsley, minced garlic, olive oil, oregano and white or red wine vinegar

Place Baby Potatoes in an oven proof dish & spray with oil. Place in a preheated oven at 190c for 17 mins before removing & placing Salmon Fillet in the dish beside the potatoes.Sprinkle Salmon with the Spice Blend & return tray to the oven for 18 minutes or until the Salmon is cooked to your liking. Meanwhile fry the chopped leeks in sprayoil for 3 to 5 minutes until soft. Add the mustard, greek yoghurt, salt & pepper & fresh parsley & stir through just before serving. Serve your Salmon, Creamed Leeks & Roasted Potatoes with the Chimichurri Sauce over the Salmon. I made this again a few days later served itwith Roasted Carrots & Broccolli for 10 pps

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Breaded Juicy Sundried Tomato & Basil Pork Chops with Oven Roasted Baby Potatoes & Sweet Honeyed Carrots

  

Sick of cooking dry old pork chops? Want a succulent juicy chop? The best way to get a moist chop is to coat it with a breadcrumb crust that keeps the juices in & creates a lovely flavour base too. Serves 6 at 1pp on F&H or approx 10pps if pointing.

For the Pork Chops: 

6 Pork Chops all visible fat removed 

3 Slices Calorie Controlled Wholemeal Bread

1 Tsp Sundried Tomato Pesto 

1 Handful Fresh Basil Leaves 

Salt & Fresh Black Pepper 

Cover a baking tray with tinfoil & spray with oil. Place pork chops on the baking tray. Meanwhile Blitz the Bread in a food processor to form breadcrumbs. Add the Pesto, Basil & Salt & Pepper & Blitz again to combine. Evenly divide the breadcrumb mixture over the chops & very lightly pat down. Cook in a Preheated Oven at 190c for approx 25mins or until the chops are cooked through & the crumb topping has gone crispy & brown. 

For the Oven Roasted Baby Potatoes: 

200g Baby Potatoes per person 

Sprayoil 

Salt & Fresh Black Pepper 

Dried Oregano 

Place the potatoes into a roasting dish & spray well with oil. Sprinkle with Salt & Fresh Black Pepper & a little dried Oregano. Roast in a preheated oven at 190c for approx 40 mins or until nice & soft in the middle & browning on the outside. 

For the Sweet Honeyed Carrots 

Carrots sliced into Batons 

Salt & Fresh Black Pepper 

1 tsp Sweet Freedom Syrup 

  

Lay a large square of tinfoil on your counter & place carrots in a layer in the middle. Sprinkle with Salt, Pepper & Syrup & fold over tinfoil & scrunch up sides & top to make a wee parcel with the carrots evenly inside. Place this in a preheated oven at 190c for approx 35 minutes or until cooked through. Be careful opening the parcel to dish the carrots as there will be hot escaping steam. Serve the Pork Chops with the Oven Roasted Baby Potatoes & the Sweet Honeyed Carrots & Enjoy!