Philadelphia topped baked salmon
Instructions
1
Step
Heat the oven to 200 °C/180 °C fan/gas 6. Place the salmon fillets onto a baking tray alongside the cherry tomatoes. Spread the Philadelphia evenly on top of the fish, then bake for 12-14 mins or until the fish is cooked through.
2
Step
Meanwhile toss the asparagus spears with some seasoning and a squeeze of lemon juice. Char for a few mins in a griddle pan until tender and charred. Once the fish is cooked, serve with the asparagus and roasted tomatoes.
Ingredients
for
2
- 240 g (2 x 120 g) skinless salmon fillets
- 100 g cherry tomatoes on the vine
- 85 g Philadelphia Light
- 150 g asparagus tips
- squeeze of lemon juice