Salmon with dill, lemon and cucumber yoghurt
Roasted salmon with a cool dill and cucumber yoghurt, served with buttery-tasting boiled potatoes and peas.
- Time35 min
- LevelEasy
- Costabout £2.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Boil the potatoes for 15 minutes until tender, then drain.
15 min - 2
Mix the yoghurt, cucumber, garlic, half the dill and the juice of half a lemon. Chill until needed.
- 3
Put the salmon on a lined tray. Rub with the oil, pepper and the zest of 1 lemon. Bake for 12 minutes until it flakes.
12 min - 4
Cook the peas in boiling water for 3 minutes, drain and toss with the potatoes and remaining dill.
3 min - 5
Serve the salmon with lemon wedges, the potatoes and peas, and the yoghurt on the side.
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.