zoom Roast salmon & new potato salad with herb yogurt dressing

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    Roast salmon & new potato salad with herb yogurt dressing

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    Roast salmon & new potato salad with herb yogurt dressing

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    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.

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