FAST & FRESH · 30 MINUTES

Lemony weeknight salmon

Name: Lemony weeknight salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Australian home cooking
Ingredients: 400 g small potatoes, halved; 2 tbsp olive oil; 2 × 150 g salmon fillets; 1 lemon; ½ cup Greek yoghurt; 1 tbsp, chopped fresh dill or parsley; 2 handfuls green beans

Crisp-edged salmon with tray-roasted potatoes and a cool lemony sauce.

10 minPREP20 minCOOK2SERVES

WHAT YOU’LL NEED

Ingredients

Serves 2

400 gsmall potatoes, halved
2 tbspolive oil
2 × 150 gsalmon fillets
1lemon
½ cupGreek yoghurt
1 tbsp, choppedfresh dill or parsley
2 handfulsgreen beans

LET’S GET COOKING

Method

Heat the oven to 220°C (200°C fan-forced). Toss the potatoes with half the oil, salt and pepper on a lined tray. Roast for 15 minutes.
Add the salmon and green beans to the tray. Drizzle with the remaining oil and roast for 8–10 minutes, until the salmon flakes easily and is cooked to your liking.
Stir the yoghurt with lemon zest, a squeeze of juice and chopped herbs. Season with salt and pepper.
Serve the salmon and vegetables with the lemon yoghurt and extra lemon wedges.

Can I adapt this recipe?

Yes. This recipe is designed for a home kitchen. Use the substitution tip on this page as a starting point, and adjust the seasoning to taste. Ingredient swaps can change cooking time and texture, so check that food is cooked through before serving.

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