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Categories:
salmon olive oil fresh ground black pepper dill plain yogurt garlic lemon salt baby potatoes fresh arugula
Viewed: 103 - Published at: 5 years agoIngredients
- 2 salmon fillets
- 1 teaspoon olive oil
- 4 tablespoons fresh ground black pepper
- 4 tablespoons dried dill
- 1 cup plain yogurt
- 1 -2 garlic clove
- 12 lemon, juice of
- salt and pepper, to taste
- 400 g baby potatoes
- 2 cups fresh arugula (rocket)
Method
- Boil the potatoes, drain and leave a couple minutes to cool.
- Meanwhile, prepare the salmon by smearing oil over one side of the fillets.
- Mix the dill and pepper together and spread over a plate.
- Dip the oiled side of the salmon into the mixture and then lay the salmon, herb side up, on a baking tray.
- Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.
- Once the salmon is in the oven, combine the dressing ingredients in a bowl and set aside.
- To serve, set half the rocket in the middle of each serving plate and lay the salmon on top.
- Coat the potatoes with the dressing and arrange half around the salmon.
- Serve with a wedge of lemon.
- Alternatively, you could do a layered effect, with the potatoes on the bottom, followed by the rocket and then the salmon on top.
