50 mins plus cooling time
Super easy
serves 4
About the recipe
The super-fresh flavours in this salmon salad were made for each other – a beautiful summer lunch!
Ingredients
450g baby new potatoes
150g green beans
4 x 200g salmon fillets, skin off, pin-boned, from sustainable sources
olive oil
2 lemons
1 clove of garlic
250g fat-free natural yoghurt
1 pinch of cayenne pepper
1 bunch of watercress
1 sprig of fresh mint
1 sprig of fresh basil
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a pan of boiling salted water for 15 to 20 minutes, or until tender, adding the beans for the final few minutes, or until cooked to your liking. Drain and leave to cool.
- Rub the salmon pieces with a little oil, a squeeze of lemon juice and a little zest (saving some for dressing), and a pinch of sea salt and black pepper.
- Roast for 15 to 20 minutes, or until just cooked through, then leave to cool slightly.
- Peel, then grate the garlic into the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
- Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest, and olive oil. Toss together with the watercress and picked herb leaves, then divide between plates.
- Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the garlicky yoghurt dolloped on top.
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