
- 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 |
125 g salmon fillets |
62.5 g fresh asparagus |
4 tbsp peas |
3 spring onions |
1 sachet Santa Maria Arroz Amarillo Yellow Rice |
Serve with any of our rices |
---|
Santa Maria Arroz Con Coco y Chile Coconut & Chilli Rice |
Santa Maria Arroz Rojo Spicy Red Rice |
Ingredients |
---|
2 sachets Santa Maria Peruvian Garlic & Tomato Sauce |
250 g salmon fillets |
125 g fresh asparagus |
8 tbsp peas |
6 spring onions |
2 sachets Santa Maria Arroz Amarillo Yellow Rice |
Serve with any of our rices |
---|
Santa Maria Arroz Con Coco y Chile Coconut & Chilli Rice |
Santa Maria Arroz Rojo Spicy Red Rice |
Ingredients |
---|
4 sachets Santa Maria Peruvian Garlic & Tomato Sauce |
500 g salmon fillets |
250 g fresh asparagus |
16 tbsp peas |
12 spring onions |
4 sachets Santa Maria Arroz Amarillo Yellow Rice |
Serve with any of our rices |
---|
Santa Maria Arroz Con Coco y Chile Coconut & Chilli Rice |
Santa Maria Arroz Rojo Spicy Red Rice |
Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 01908 933109 ∙ ROI: 1800 577 449