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Salmon with potatos, broccoli and pesto sauce

    Salmon fillets
    Lemon pepper & salt

Grease a small oven proof dish with oil, add the salmon fillets and sprinkle them with salt and lemon pepper. Cover with aluminium foil and bake at 180degC for approx 20 mins.


Cook as per instructions ( I like to add the broccoli to the potato pan when there is around 3-4 mins left of the cooking time, one less pan to clean…).

    10 cherry tomatoes (halved)
    2-3 sundried tomatoes
    ~1 tbs green pesto
    Salt and pepper
    Tiny amount of Sukrin/Xylitol/sugar to balance the tomatoes.
    Some dairy free cream (I used oat based today)

Put some oil and the tomatoes into a small pan, place on a low heat. When the tomatoes have become soft and ‘released their juices’, add the chopped up sundried tomatoes, the pesto, salt and pepper. Let it simmer for a few minutes. Add some cream and the sprinkle of sukrin. Bring to a boil and serve. Easy peasy…I use this sauce for pasta dishes as well as on cod and salmon. Can also be made without the sundried tomatoes and the cream.



About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...


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