There are so many great things about this dish! From the Tasmanian salmon and the crispy roast potatoes to the healthy yoghurt based tartare sauce finished with dill, lemon and capers. Simple cooking finished brilliantly.
30 Minutes. Gluten Free. Sugar Free.
2 x 160g Tasmanian salmon fillets
400g chat potatoes
150g green beans
1/2 cup natural Greek yoghurt
2 tablespoons of capers
2 sprigs of dill
Preheat oven & prepare potatoes
Preheat oven to 200ºc on fan bake. Bring a pot of salted water to the boil. Quarter the potatoes and place in boiled water. Once boiling again, cook for 10 minutes. Drain and place potatoes back in pot. Shake pot to rough the Skins. Add a good drizzle of olive oil, salt and pepper. Place on a baking tray. Place tray in oven on middle rack for 12 minutes.
Prepare salmon & beans
Top and tail beans. In a bowl combine salmon, beans, half of the dill roughly chopped, a good drizzle of olive oil, salt and pepper. Place on the tray with the potatoes and squeeze over half the lemon juice. Place back on the middle rack for 8 minutes. Remove tray and allow to rest.
Make tartare sauce
In a bowl combine yoghurt, remaining lemon juice and roughly chopped capers. Finely chop remaining dill and add to bowl. Season with salt and pepper.
Serve salmon with potatoes and beans. Drizzle with tartare sauce.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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