Salmon with Dill Yoghurt, Greens & New Potatoes

• 900gnew potatoes, halved if large
• 2litres water, for boiling
• 3 tbspolive oil
• 220gspring greens, shredded
• 150gfrozen peas
• 900gsalmon fillets, preferably 6 equal portions
• 1lemon, finely zested and juiced
• Fine salt
• Black pepper
• 220gGreek yoghurt
• 15gdill, finely chopped
• 1garlic clove, finely grated
• 1 tbspcapers, chopped

Method

1. 1Bring the water to the boil while preparing the potatoes and greens. Salt the water, add the potatoes and cook for 12 to 15 minutes until a knife slides through them. Add the spring greens and peas for the last 3 minutes, following the pea packet instructions if they need longer.
2. 2Meanwhile, stir the yoghurt, dill, garlic, capers and lemon juice together. Season to taste; it should be tangy and savoury.
3. 3Pat the salmon dry and season with salt, pepper and lemon zest. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Cook in two batches if needed, skin-side down for 4 to 5 minutes, then turn for 2 to 3 minutes until the flesh is opaque and flakes at the thickest point. Keep the skin uppermost on a warm plate.
4. 4Drain the potatoes, peas and greens well, return to the warm saucepan and toss with the remaining 2 tbsp olive oil. Keep the potatoes intact and the peas visible; taste and season.
5. 5Spoon the potatoes and greens onto plates and rest the salmon across them. Add the dill yoghurt at one edge of each plate, leaving the crisp salmon skin uncovered.

Per serving

kcal

543

protein

37.4g

fibre

5.7g

carbs

33.6g

fat

28.8g