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Roast salmon & new potato salad with herb yogurt dressing
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500g baby new potatoes, halved
2 tbsp olive oil
2 cloves garlic, crushed
240g pack 2 Scottish salmon fillets
Finely grated zest and juice of ½ lemon
200g fresh (podded) or frozen (defrosted) broad beans
4 tbsp Waitrose 1 Greek Natural Strained Yogurt
¼ x 25g pack chives
½ x 25g pack basil, leaves picked
½ tsp honey
100g pack watercress
100g radishes, trimmed and finely sliced
1. Preheat the oven to 220°C, gas mark 7. In a bowl, toss the potatoes with 1 tbsp oil, 1 crushed garlic clove and season. Tip onto a parchment-lined roasting tray and place in the oven for 10-15 minutes. Brush the salmon with any leftover oil from the bowl, squeeze over the lemon juice. Stir the potatoes, add the salmon to the tray and roast both for a further 10-15 minutes. Set aside.
2. Meanwhile, blanch the broad beans in a pan of simmering water for 3 minutes, then drain and rinse under cold water to cool. Slip from their outer skins.
3. For the dressing, place the yogurt, herbs, lemon zest, honey and remaining crushed garlic clove in a small blender. Season and whizz together until smooth. Arrange the watercress, radishes, broad beans, potatoes and flaked salmon over four plates and drizzle with the dressing.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in Tue Apr 09 09:36:56 BST 2019.