There are so many great things about this dish – from the baked salmon to the crispy roast potatoes and the healthy yoghurt based tartare sauce finished with dill, lemon and capers.
This recipe is also perfect if you want to impress a few guests with a fail-safe dinner party dish.
TOP TIP: Just be sure to buy the freshest Tasmanian salmon from your local fish monger.
30 Minutes. Gluten Free. Sugar Free.
YOU WILL NEED:
2 x 180g Australian salmon fillets
400g chat potatoes
150g green beans
70g natural Greek yoghurt
2 tablespoons capers
3 sprigs dill
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
Preheat oven to 200ºC on fan bake. Bring a pot of salted water to the boil. Quarter the potatoes and place in water. Once boiling again, cook for 10 minutes. Drain and place back in pot. Shake pot to rough the skins. Add a good drizzle of olive oil, salt and pepper. Place on a baking tray. Place tray in oven on middle rack for 12 minutes.
Top and tail beans. In a bowl combine salmon, beans, half of the dill roughly chopped, a good drizzle of olive oil, salt and pepper. Place on the tray with the potatoes and squeeze over half the lemon juice. Place back on the middle rack for 8 minutes. Remove and allow to rest.
In a bowl combine yoghurt, remaining lemon juice, roughly chopped capers and remaining dill. Season with salt and pepper.
Serve salmon with potatoes and beans. Drizzle with tartare sauce.
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