A 130g piece of salmon fillet on a bed of spinach with a zingy lemon & garlic sauce, served with sweet potato mash and broccoli.
Cooking instructions: Defrost for 24 hours in fridge, place in preheated oven on 180°C/350°F or gas mark 4 with lid on for 25 minutes.
To cook from frozen: Place in preheated oven on 170°C/340°F or gas mark 3 with lid on for 50 minutes.
Make sure the food is piping hot in the centre.
Ingredients: Salmon fillet, sweet potato, olive oil, garlic, spinach, broccoli, mascarpone cheese, milk, butter, lemon, salt & pepper.
Allergens: Fish, Milk.