Recipe: Salmon potato bake

Ingredients

• 2 drained 200g cans salmon (set in spring water) 
• 3 large potatoes, thinly sliced
• 1 x 425g can diced or crushed tomatoes
• 1 cup grated zucchini
• 1 cup chopped green capsicum
• 1 cup grated carrot
• 1 cup chopped parsley
• breadcrumbs, (optional)
• olive oil spray
• 2 tablespoons grated reduced fat cheese, (optional)
• black pepper, to taste

Method

1. Lightly grease casserole dish with canola or olive oil 
2. Place a layer of potatoes then distribute salmon on base 
3. Layers the tomatoes, zucchini, capsicum and carrot, then sprinkle with parsley and season with black pepper 
4. Repeat layers 
5. Sprinkle breadcrumbs and low fat cheese over the top. Cook in a 180°C oven for approximately 40 minutes or until golden brown.

Notes: Serve with lightly steamed greens.