Peruvian Salmon with Spring Vegetables

A delicious springtime dish using our satisfyingly chunky tomato sauce with garlic, paprika & peppers.

1. Preheat the oven to 200 degrees.
2. Place the salmon in an oven-proof dish and bake in the oven for 15 minutes.
3. Meanwhile, boil the asparagus and peas.
4. 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.
5. When the salmon is cooked, pour the drained asparagus and peas and sliced spring onion on top.
6. Serve with Arroz Amarillo Yellow rice or any rice from the Latin American Kitchen range.