Salmon fillets with fresh red chilli, baked potatoes & pan fried asparagus tips and watercress

-Served two-

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Ingredients:

2 salmon fillets - £1.24 (50% off)

Chopped fresh red chilli - (3 for 17p, reduced.  One used for this recipe)

Potatoes - (six small potatoes used for this recipe, from reduced bag £1.01)

Asparagus tips (rescued from rotting bunch of asparagus bought before Christmas)

Watercress - 50p (50% off)

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• Clean potatoes and wipe skin with olive oil.  Sprinkle with sea salt.  Roast in oven on high temperature until skin crinkled and crisp, and flesh light & fluffy.
• Bake salmon fillets in foil, with sliced rings of fresh red chilli scattered on top.  Season and drizzle slightly with olive oil.
• Pan fry asparagus tips on high heat, in olive oil.  Season with salt and pepper.  Just before cooked, add watercress and heat through.
• Serve the salmon on top of the watercress and asparagus, and serve the baked potatoes with butter and seasoning.

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Total cost: £2.10 - not including salvaged asparagus tips