Roast Salmon with Green Beans and Lemon Dill Yoghurt
Salmon roasted over blistered green beans and tomatoes, with a cool lemon and dill yoghurt. One tray, little washing up.
- Time30 min
- LevelEasy
- Costabout £2.88 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 438kcal
- 24.9gcarbs
- 6.8gof which sugars
- 19.7gfat
- 5.4gsaturates
- 38.3gprotein
- 7.2gfibre
- 2.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Put a large baking tray in to heat for 5 minutes.
- 2
Tip the beans and tomatoes onto the hot tray with the olive oil, oregano, half the salt and the pepper. Toss and roast for 8 minutes, until the beans start to blister.
8 min - 3
Meanwhile, mix the yoghurt with the dill, lemon zest, garlic and a pinch of the remaining salt. Chill until needed.
- 4
Push the vegetables to the sides of the tray. Lay the salmon skin side down in the middle, season with the rest of the salt, and top each fillet with a couple of lemon rounds.
- 5
Roast for 10 to 12 minutes, until the salmon is just opaque and flakes at the thickest point.
11 min - 6
Serve the salmon with the beans, tomatoes and tray juices, with the dill yoghurt spooned on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
