Herb-baked salmon with warm potato salad
600 g, washed variety, unpeeled, quartered
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
2 tbs, chopped
500 g, (4 x 125g portions)
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
1 x 3 second spray(s)
- Preheat oven to 200°C. 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 lemon zest and half each of the lemon juice, parsley and dill in a small bowl. Cut 4 x 30 cm squares of baking paper. Place a piece of salmon in the middle of each square. Spread herb mixture evenly over top of salmon pieces. 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 juice, parsley and dill in a large bowl. Season with salt and pepper. Add warm potatoes and toss to combine. Serve with salmon parcels.