Salmon is a terrific source of protein and Omega-3 fatty acids. Omega-3s have anti-inflammatory properties which are beneficial to various aspects of our health, including our heart, gut and stress levels. Stress is a contributor to weight retention, so by assisting in its reduction we assist in our overall weight loss.
This recipe is part of our Sugar Detox Challenge. View our Sugar FAQs for all the up to date information on what you need to know about reducing sugar in your daily life.
Ingredients (Makes 1 serve)
- cooking oil spray
- 1/2 cubed potato (60 grams)
- 1/2 cup sliced mushrooms (37.5 grams)
- 1 sliced spring onion (15 grams)
- 1/4 teaspoon dried thyme leaves (0.25 grams)
- 100 grams of reduced-fat ricotta cheese
- 2 tablespoons liquid vegetable stock, salt reduced (40 mls)
- 95 grams of tinned salmon (drained weight)
- 1 cup baby spinach (30 grams)
- 2 sheets filo pastry (40 grams)
Method
- Preheat oven to 200C and prepare an individual, shallow pie tin (prepare one per serve) by lightly spraying with cooking oil spray. Steam the potato until tender.
- Spray a frypan with oil and place over a medium heat. Cook mushrooms for 2-3 minutes, then add spring onion, steamed potatoes and thyme. Cook for 2 minutes until tender.
- Whisk together ricotta and stock and add to the pan with spinach and salmon. Cook for 2-3 minutes, until spinach has wilted.
- Spoon into the prepared pie dish. Layer the sheets of filo over the top of the pie and lightly spray with oil.
- Place in preheated oven and bake for 15 minutes or until filo is crisp and golden.
