Paprika Butter Gold Potatoes with Creamy Pesto Salmon

METHOD

1. Peel and chop the potatoes into approx 1cm cubes and pop in a bowl.

2. Combine the garlic powder, paprika and balsamic vinegar with 1tbsp rapeseed oil and brush onto the potatoes.

3. Pop the coated potatoes onto a baking tray and place in the pre-heated oven.

For the salmon

1. Meanwhile, put a non-stick frying pan on a medium heat with a dash of rapeseed oil.

2. Add the low fat cream cheese and the Sacla Classic Basil Pesto and give a quick stir.

3. Next add the cubed salmon chunks and cook for 3-4 minutes, stiring continuously until the salmon is cooked through.

4. The sauce will go quite thick and chucky and the olive oil will split away from the sauce – this is what will make it taste extra delicious so don’t be alarmed!

5. Try to get your timings right so that your salmon is cooked at the same time as the potatoes are done.

6. Serve together with a big salad or lots of veggies.

Butter Gold potatoes are naturally very creamy tasting so this dish is particularly delicious without the need to add any butter!

What you will need