Roasted potatoes and roasted salmon, mmmmm what a combination! This dish is quick and easy to put together, is low in fat and calories and gives you an Omega 3 boost with a good helping of ‘greens’. Win, win, win!

Serves 3.

650g new potatoes, halved if large
Low calorie cooking spray
2 tbsp capers, drained and patted dry plus another 1 tbsp to serve
3 spring onions, trimmed and finely chopped
200g roasted salmon flakes
100g green beans
100g asparagus tips
150g frozen peas, defrosted
1½ tsp dried dill (or fresh if you have some)
Salad leaves to serve.

Preheat the oven to 200°C

Line 3 bowls or 1 large serving dish with a ‘nest’ of salad leaves

Line a baking tray with parchment and add the potatoes, spray with cooking spray to coat well and season. Bake for 30-40 minutes until nice and golden (timings will depend on the size of the size of potato).

When cooked squash them gently so they ‘burst’ and pop back in the oven for another 5-q0 minutes to crisp up the smashed bits.

Meanwhile steam the asparagus and green beans for 3 minutes and defrost and heat the peas (i did this under the steamer).

While they’re steaming, heat a little more cooking spray on a non stick pan and fry the spring onions and capers until hot and slightly crispy.

Now add the potatoes to the pan with the spring onions and capers and toss through well to combine and finally add the green steamed vegetables and the dill and gently mix through.

To assemble; add potato and vegetable mix to the serving dish then flake the salmon on top, scatter over the remaining capers and serve immediately.