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Salmon and Chorizo Casserole

A carefully worked combination of fish, meat and vegetables with a true burst of flavour.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 50 g chorizo
  • 1 red chilli pepper
  • 1 tinned white beans (400 g)
  • 100 g sundried tomato
  • 1 onion
  • 1 courgette
  • 2 bell peppers
  • 50 g watercress
  • 4 tbsp vegetable oil
  • 4 x 80 g salmon fillet
  • 1 tin of chopped tomatoes
  • 1 Knorr Fish Stock Pot
  • 50 g unpitted green or black olives
  • salt and pepper
  • quinoa (serving tip)

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

34.1g

Energy (kJ)

2307kJ

Energy (kcal)

551kcal

Carbohydrate incl. fibre (g)

53.6g

Carbohydrate excl. fibre (g)

41.7g

Sugar (g)

17.2g

Fibre (g)

11.9g

Fat (g)

25.1g

Saturated fat (g)

5.1g

Unsaturated fat (g)

17.3g

Total

136.4g

9227kJ

2205kcal

214.4g

166.7g

68.9g

47.7g

100.3g

20.6g

69.3g