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  • 1 tbsp olive oil
  • 1 onion, chopped
  • 50 g red pepper, diced
  • 150 g carrot, diced
  • 400 g tinned chopped tomatoes
  • 140 g salmon fillet, cubed
  • 20 g parmesan cheese
  • 50 g baby spinach


  1. Heat the oil in a saucepan.
  2. Add the onion, red pepper and carrot and stir over the heat for 5 minutes until starting to soften.
  3. Add the tomatoes, cover, bring up to the boil and simmer for 10 minutes until the carrots are soft.
  4. Add the salmon and spinach and simmer for 5 minutes until the salmon is cooked.
  5. Add the cheese, then blend until smooth or your desired consistency using a hand blender.
  6. Add a little boiled water if too thick.
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