By Rosie Millen, Nutritionist & Author

This tasty dish is made with salmon which are packed with omega 3 fatty acids. This essential fatty acid is not produced in the body which is why you have to ingest it. These healthy fats are anti-inflammatory in the body but also reduce the risk of cardiovascular disease.

INGREDIENTS

• 2 tsp Cajun spice
• 4 tbsp cornflour
• 1 egg (eggs)
• 1 lime
• 280g diced salmon
• 1 handful of fresh flat-leaf parsley
• 1 tbsp basil pesto
• 1 tbsp turmeric
• 80g almond yoghurt
• 2 tbsp of Correxiko Collagen powder

METHOD

1. Preheat the oven to 220 degrees C / fan 200 degrees C / gas mark 7. Slice the potatoes into fries, then place on a lined baking tray. Drizzle with 1 tbsp oil, sea salt and black pepper. Mix well. Roast for 35 mins, until golden and crispy.

2. Make the dip; finely chop the parsley and halve the lime. In a small bowl, mix the yoghurt, pesto, collagen powder, juice from half the lime and half the parsley. Season with sea salt and black pepper.

3. Add the cornflour and spices to a large bowl, then season with sea salt and black pepper. Crack the egg into a separate bowl and whisk. Place the salmon pieces into the egg mixture and coat.

4. Heat a medium frying pan with 1 tbsp oil on a medium-high heat. One by one, take the salmon pieces from the egg wash and toss in the cornflour mix, until fully coated. Cook each piece for 3-4 mins on each side, until golden, then place on a lined baking tray and bake for 5 mins.

5. Bring a saucepan of lightly salted boiling water to the boil and add the peas. Boil for 2 mins, then drain.

6. Serve the salmon bites with the fries, peas and pesto dip. Squeeze over the remaining lime (to taste) and garnish with the remaining parsley.

Enjoy!