Herb-baked salmon with warm potato salad
1 x 3 second spray(s)
600 g, unpeeled, halved
fresh lemon rind
2 tsp, finely grated
fresh flat-leaf parsley
¼ cup(s), leaves
2 tbs, chopped
skinless salmon fillet(s)
500 g, (4 x 125g portions)
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
- 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.
- 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.
- 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.