250g pack of fine asparagus tips, roughly cut into 1 inch chunks
500ml crème fraiche
1 large handful fresh dill, chopped
50g grated parmesan
In a large frying pan, heat the oil on a medium heat. Add the salmon fillets skin side down and leave to cook on one side for around 3 minutes before flipping and cooking for another 3 minutes on the other side. Here you want to remove the skin of the fish which should come away easily. Meanwhile, cook your asparagus tips in a pan of boiling water for 2 minutes and then drain and set aside.
Now that your salmon is cooked, remove from the frying pan and place in a large mixing bowl. Flake the salmon with a fork into pieces and then add in your crème fraiche, uncooked gnocchi, cooked asparagus, fresh chopped dill and a good grind of salt and pepper.
Mix well and then pour into the Pyrex® Cook & Heat dish. Scatter over the parmesan and leave to cool.
Ready to freeze
Once cooled, pop the lid on and freeze
Ready to reheat
To cook in the oven- Remove the lid and wrap the frozen bake in tin foil. Place into the oven at 180°C for 40-45 minutes. Remove from the oven, take of the tin foil and give it a stir. If it is not yet piping hot, place back into the oven without the tin foil for 5-10 minutes more. To cook in the microwave- slip the air vents on the Pyrex® Cook & Heat lid open and put into the microwave for 8 minutes on high, remove and stir well and then place back into the microwave for another 8 minutes. Make sure the dish is piping hot before serving. (Cook times may vary depending on the strength of your microwave)