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Photo of Herb-baked salmon with warm potato salad by WW

Herb-baked salmon with warm potato salad

10
3
0
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
A layer of fragrant herbs adds extra flavour to pretty pink salmon.

Ingredients

oil spray

1 x 3 second spray(s)

potato

600 g, unpeeled, halved

fresh lemon rind

2 tsp, finely grated

fresh flat-leaf parsley

¼ cup(s), leaves

fresh dill

2 tbs, chopped

lemon juice

2 tbs

skinless salmon fillet(s)

500 g, (4 x 125g portions)

99% fat-free plain Greek yoghurt

¼ cup(s), (60g)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray and lightly spray with oil. Bake for 35–40 minutes, or until golden and tender. Set aside to cool slightly.
  2. Meanwhile, combine rind and half each of the parsley, dill and juice in a small bowl. Cut 4 x 30cm squares of baking paper. Place a piece of salmon in the middle of each square. Spread herb mixture evenly over salmon. Fold baking paper to enclose salmon and form a sealed parcel. Place on a baking tray and bake for 12 minutes or until salmon is cooked to your liking.
  3. Combine yoghurt with remaining parsley, dill and juice in a large bowl. Season with salt and pepper. Add warm potatoes and toss to combine. Serve with salmon parcels.

Notes

SERVING SUGGESTION: Steamed broccolini.

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