Makes 2 Servings
Macros: 284 cal, fat 13g, carbs 35g, fibre 5g, protein 11g
2 Small Yellow Flesh Potatoes
5ml Vegetable Oil
1/2 Onion, Sliced
2 Garlic, Minced
1/2 tsp Each Salt And Pepper
1 (250ml) Sliced Portabella Mushroom
1 cup (250ml) Frozen Cut Broccoli
2 Frozen Wild Pacific Pink Salmon Fillets
1/4 Grated Gruyère Or Aged 2 Years Canadian Cheddar Cheese 60mL
Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.
In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and oven safe baking dish. Top with the broccoli, mushroom-onion
mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.
Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min before serving.