Baked gnocchi salmon
A summery take on a one-tray supper that shows off seasonal veg to great effect.
Serves 4 • Prep 10 mins • Cook 27 mins
400g fresh potato gnocchi½ vegetable stock cube dissolved in100ml boiling water15g chunky breadsticks or grissini½tsp chilli flakes5g Parmesan, finely gratedZest 1 lemon200g asparagus spears, cut into bite-sized chunks200g bag baby leaf spinach4 salmon fillets2tbsp low-fat creme fraiche1tsp wholegrain mustard
1 Heat the oven to 200C Fan/Gas 7. Put the gnocchi in the base of a roasting tray, pour over the stock and cook for 10 mins.
Bash the breadsticks/grissini to a crumb.
