- How to prepare
- What to shop
A delicious springtime dish using our satisfyingly chunky tomato sauce with garlic, paprika & peppers.
- Preheat the oven to 200 degrees.
- Place the salmon in an oven-proof dish and bake in the oven for 15 minutes.
- Meanwhile, boil the asparagus and peas.
- Take salmon out of the oven, pour over the contents of the Peruvian Garlic & Tomato Sauce sachet and bake in the oven for a further 5 minutes.
- When the salmon is cooked, pour the drained asparagus and peas and sliced spring onion on top.
- Serve with Arroz Amarillo Yellow rice or any rice from the Latin American Kitchen range.
No of portions
| Ingredients |
|---|
| 1 sachet Santa Maria Peruvian Garlic & Tomato Sauce |
| 1 fillet of Salmon |
| Asparagus |
| Peas |
| Spring onion, sliced |
| Ingredients |
|---|
| 2 sachet Santa Maria Peruvian Garlic & Tomato Sauce |
| 2 fillet of Salmon |
| Asparagus |
| Peas |
| Spring onion, sliced |
| Ingredients |
|---|
| 4 sachet Santa Maria Peruvian Garlic & Tomato Sauce |
| 4 fillet of Salmon |
| Asparagus |
| Peas |
| Spring onion, sliced |
Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 0800 018 0002 ∙ ROI: 1800 577 449