- 2 x Salmon fillet 170g each
- 1 baby Bok Choy 170g
- 1 Red capsicum 140g, cut into thick slices
- 200g Sweet potato, peeled and cut into chunks approx 3cm
- 1 tbpsn reduced fat milk
In the the saucepan of a steamer, place sweet potato, boil for 5 minutes.
After 5 minutes add the baby bok chop to top half of the steamer and cook for a further 3-5 minutes.
Spray red capsicum with oil and place under the griller until softened and beginning to char.
Meanwhile, pan fry the salmon over medium heat, approximately 3 minutes on each side or until cooked through.
To make the sweet potato mash, add milk to the potato and use either a fork or masher to work into a soft consistency.
Serve the salmon over the bed of sweet potato mash and with side serve of capsicum and bok choy. Serve with a wedge of lemon.
Nutritional Information per serve