Cheesy salmon with pepper wedges
Author: Justine (HCP)
INGREDIENTS:**
g Pepper, capsicum, green, raw (HCP added*)
g Cheese, cream, Philadelphia
g Tomatoes, standard, raw
g Oil, olive
g Olives, green, in brine, drained, flesh and skin
g Salmon, pink, canned in brine, drained
Directions:
Remove seeds from the green pepper before weighing, slice into large wedges, drizzle with 5ml of the oil and place on a baking tray. Halve the olives and slice the tomatoes, mix them together with the remaining oil. Mix the salmon with the cream cheese. Bake pepper in the oven to soften slightly. Remove from the oven and allow to cool, spoon the salmon mixture onto the pepper wedges and top with the olives and tomatoes.
Nutrition Information (for entire recipe):
Carbohydrate:
2.12
Calories: 151
Fat:
13.58
Protein:
4.45
Ratio:
2.07:1
Tags:
2:1 ratio
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
