recipe: summery baked salmon with herby yoghurt dressing
This dish is a fail safe household favourite of ours that can be knocked up in less than 20 minutes and is easily scaled up to feed a crowd without too much extra effort. It’s fresh and light and utilises a very limited set of ingredients so if you have a little herb garden at hand you won’t need many fingers to remind yourself of the remaining ingredients.
The salmon is effectively steamed in a parcel so it is moist and tender and easily breaks into rosy-hued flakes. Combine this with the best of the season’s greens, in today’s case some straight from the garden beans but watercress also works really well, and you have an all round dish of deliciousness.
Ingredients – serves 2
1. Preheat the oven to 180 degrees Celsius.
2. Cut any large new potatoes in half and drop the potatoes into salted boiling water for 12-15 minutes (or until they yield to the point of a knife).
3. Tear off a large piece of foil and place the salmon in the centre. Drizzle the salmon with olive oil and the juice of 1/2 a lemon and season. Fold the tinfoil over the fillets and secure every side tightly so that the steam will not escape.
4. Place the parcel on a baking tray and place in the oven for 10-12 minutes.
5. Next for the herby yoghurt. Mix the yoghurt with a drizzle of oil to loosen it and season with salt and pepper. Add the juice of the remaining 1/2 lemon and the dill and mint. Mix well and set to one side.
6. When the potatoes are cooked drain them and place back in the pan with a knob of butter, salt and pepper.
7. When the salmon is cooked remove it from the foil and break it into bite sized flakes.
8. Place the potatoes on the plate and top with the salmon and dollops of herby yoghurt. Add your favoured vegetables and enjoy
- 2 salmon fillets
- 500g new potatoes, obviously Jersey Royals would be ideal
- 1 lemon
- Olive oil
- 170g Greek yoghurt
- Small handful of mint, chopped finely
- Small handful of dill, chopped finely
- Seasonal green veg, such as beans or watercress