Salmon and green bean salad with dill yoghurt dressing

Name: Salmon and green bean salad with dill yoghurt dressing
Total time: 35 min
Cuisine: Scandinavian
Ingredients: 4 salmon fillets, skinless; 300g baby new potatoes, halved; 250g green beans, trimmed; 1 cucumber, sliced thinly; 100g mixed salad leaves; 150g 0% fat Greek yoghurt; 1 lemon, juiced; 2 tbsp fresh dill, chopped; 1 tsp gluten free Dijon mustard

Flaky baked salmon with new potatoes and crisp green beans, dressed with a cool dill yoghurt.

Time35 min
LevelEasy
Costabout £2.63 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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4salmon filletsskinless
300 gbaby new potatoeshalved
250 ggreen beanstrimmed
1cucumbersliced thinly
100 gmixed salad leaves
150 g0% fat Greek yoghurt
1lemonjuiced
2 tbspfresh dillchopped
1 tspgluten free Dijon mustard

Method

1
Heat the oven to 200°C (180°C fan). Put the salmon on a lined tray, season and bake for 12 minutes until it flakes.
12 min
2
Boil the potatoes for 12 minutes until tender, adding the beans for the last 3 minutes. Drain and cool a little.
12 min
3
Mix the yoghurt, lemon juice, dill and mustard. Season.
4
Arrange the leaves, cucumber, potatoes and beans on plates.
5
Flake the salmon over the top and drizzle with the dressing.

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.