Spiced salmon pot pies

Cooking Fish Spiced salmon pot pies

These spiced salmon pot pies are so quick and easy to make and they taste delicious.

Lables: Low carb Low sugar Lower gi Egg free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C or 160C fan-forced. Combine the breadcrumbs, parmesan and 1 tablespoon of the chives in a bowl. Heat the oil in a frying pan over high heat. Add the onion and garlic and cook for 1-2 mins or until soft. Stir in salmon, tomato and chickpeas for 2 mins to combine.
  2. Stir the yoghurt, paprika, cumin and remaining chives into the salmon mixture. Season to taste. Spoon evenly among four 1 1/2 cup ramekins and place on a tray. Top with breadcrumb mixture.
  3. Bake for 10-15 mins or until golden. Serve with lemon wedges.

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3/4 cup fresh breadcrumbs
1/4 cup grated parmesan
1/3 cup chopped chives
2 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, crushed
500g skinless salmon fillets, cut into 2cm pieces
3 tomatoes, coarsely chopped
400g can Coles Brand chickpeas, rinsed, drained
200g natural yoghurt
1 tsp Coles Brand ground paprika
1/2 tsp Coles Brand ground cumin
Lemon wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Fish
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