This is a perfect easy, speedy dinner. The salmon is paired with crispy cucumber and sweet radishes. All brought together with creamy dill yoghurt and salt-baked potatoes.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
tinned new potatoes 600 g
radish 50 g (chopped)
cucumber 1 (chopped)
fresh dill ¼ handful (chopped)
salmon 4
natural yoghurt 100 g
mixed leaf salad to serve
Method
Prep and cook potatoes
Preheat the oven to 200°C/180°C fan.
Place the potatoes onto a large baking tray, generously drizzle with oil and season with loads of sea salt flakes and black pepper. Bake for 20 minutes.
Meanwhile, chop the radishes, cucumber and dill.
Cook the salmon & radishes
After the potatoes have been in the oven for 15 minutes, take out the tray and pop the salmon and radishes on top. Season well with salt and pepper and drizzle over some oil.
Pop the tray back in the oven for another 12 minutes, until cooked through.
Make dill yoghurt
In a small bowl combine the yoghurt with ½ of the chopped dill. Season to taste.
Assemble the dish
Plate up the salmon and veg, alongside the salad leaves and dillyoghurt, scatter over the rest of the dill.
