• Method

Serves 4: FG4 using 2GC/CC14

  1. Preheat the oven to 200C/180 Fan
  2. In a bowl, mix together the porridge oats, herbs, lemon zest and seasoning. Stir in the beaten egg.
  3. Arrange the salmon fillets on a lightly oiled baking sheet and spoon over the oat mixture, patting down gently. Spray lightly with oil.
  4. Bake in preheated oven for 20 minutes until oat topping is crisp and golden.
  5. While salmon is cooking, boil peas and potatoes under tender.
  6. Serve salmon with vegetables, handful spinach, halved tomatoes and a lemon wedge.
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