Salmon and Spicy Vegetables with Seagreens

Nutritionist Hannah Bailey from Wise Choice Nutrition shares her latest recipe using Seagreens. This is a rough guide with no exact quantities so adjust to feed the number of people you are cooking for. It also works really well cold the next day for lunch too.

Fresh or tinned salmon

3 new potatoes per person, cut in half

1 carrot per person

Broccoli

Runner beans

1 tbsp olive oil

2 spring onions (or red onion)

10 cherry tomatoes per person

Tomato puree (2tbsp per person )

1 garlic clove, crushed

1tsp harissa paste (more if you like it spicier)

1 tsp Seagreens

Ground black pepper

1tsp Smoked paprika

1.       If you are using fresh salmon, pre-heat the oven to 200^OC/ Gas Mark7, bake in a foil parcel for approximately 20 minutes.

2.       Meanwhile, cook the potatoes, carrots, broccoli and beans until soft, drain and in a separate pan, fry the onion in a little olive oil.

3.       Add the tomatoes and garlic to the onion and gently brown until the tomatoes begin to soften. Add the tomato puree and remaining ingredients. If the sauce seems a little dry, add a couple of tablespoons of water. It is not meant to be runny sauce rather more a coating for the vegetables.

4.       Cover the vegetables and add the salmon then serve.

To find out more about Hannah visit www.wisechoicenutrition.co.uk