Serves
1
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 480g packet frozen Birds Eye Salmon Cakes with Vegetables
- 4 -5 cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1 poached egg
- ½ cup baby spinach leaves
- Cracked black pepper, to taste
Salmon Cakes
Method
STEP 1Place 1 frozen Birds Eye Salmon Cake on a baking paper lined tray. Cook following oven bake packet directions. Add tomatoes to the tray halfway through cooking time, drizzle with oil and continue to cook until tomatoes are blistered and soft.
STEP 2
Place cooked salmon cake, blistered tomatoes, poached egg and spinach on a serving plate. Serve seasoned with black pepper.
Tips
Try adding extra veggies along with the tomatoes to bulk it up for a lunch option.