Recipe of the week: Salmon and prawn pasta bake

Anyone with even a passing interest in fish will devour this meal. Salmon and prawn pasta bake is rich in oils and not a difficult dish to rustle up.

Try this impressive fish bake hot or cold with 100g (3 ½ oz) sliced new potatoes mixed with chopped fresh parsley. Serve with lemon wedges and a generous side salad of beetroot, tomatoes, cucumber and red onion slices for an extra 2 ProPoints values per serving.

Salmon and Prawn Bake

The Basics:

Serves 4

24 ProPoints values per recipe

6 ProPoints values per serving

10 minutes preparation, 20 minutes cooking

Freezing recommended (uncooked)

What you need:

500g (1lb 2oz) salmon fillet, skin on

2 tablespoons finely chopped fresh flat leaf parsley

50g (1 ¾oz) low fat soft cheese with garlic and herbs

15g (½ oz) pepperdew peppers from a jar, drained and chopped finely

50g (1 ¾oz) raw peeled tiger prawns

A pinch of chilli flakes

Calorie controlled cooking spray

Salt and freshly ground black pepper

What to do:

1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Put the salmon on a clean board and cut a pocket in the thick side of the salmon on an angle, about 2.5cm (1 inch) deep.
2. Mix together the peppers and half of the parsley with the soft cheese and seasoning, then carefully spread inside the pocket. Arrange the prawns just on top of the soft cheese inside the pocket. Sprinkle the fish with the chilli flakes and remaining parsley.
3. Transfer the salmon to a non stick baking tray and spray with the cooking spray. Bake in the oven for 20 minutes until just cooked. To serve, cut the salmon into four pieces. Or however many people you wish to serve.

Prepare to dazzle your guests wit this offering.

For more delicious Weight Watchers meals, simply click here.

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