Baked Salmon with Crushed Potatoes and Peas

• 4salmon fillets, skin on
• 700gnew potatoes
• 3 tbspolive oil
• 1lemon, half sliced and half juiced
• 15gchives, snipped
• 300gfrozen peas
• fine salt
• black pepper
• 150gGreek yoghurt
• 1 tspDijon mustard

Method

1. 1Heat the oven to 200C (180C fan). Put the potatoes in a pan of cold salted water, bring to the boil and cook for 15 to 18 minutes until a knife slides in easily.
2. 2Meanwhile line a tray with baking paper. Pat the salmon dry, rub with 1 tablespoon of the olive oil, season with fine salt and black pepper and lay the lemon slices on top. Roast for 12 to 14 minutes until the flesh flakes at the thickest part and is just opaque in the middle.
3. 3Drain the potatoes and tip them back into the pan. Crush each one with a fork so it splits but holds together. Add the remaining oil, most of the chives, a squeeze of lemon juice and a good pinch of salt, and turn gently.
4. 4Cook the peas in boiling water for 3 minutes until tender and drain.
5. 5Stir the yoghurt with the mustard, the rest of the lemon juice and a pinch of salt.
6. 6Serve the salmon on the crushed potatoes with the peas, the yoghurt sauce on the side and the last of the chives over the top.

Per serving

kcal

611

protein

39.1g

fibre

7.6g

carbs

41.8g

fat

31.5g