Roasted Salmon and Vegetables with Cucumber Yogurt Sauce
Level
easy
Cooking
35 min
Preparation
60 min
Ingredients
Servings
4
Salmon Fillet about 150g each | 4 |
Asparagus trimmed and halved | 12 |
Carrot large cubes | 1 |
Cherry Tomatoes around 2 handfuls | 160 g |
Green Bell Pepper de-seed and large cubes | 1 |
Russet Potatoes large cubes | 450 g |
Garlic minced | 1 clove |
Olive Oil | 3 tbsp |
Balsamic Vinegar | 1 1⁄2 tbsp |
Salt to taste | |
Pepper to taste | |
| Cucumber Yoghurt Sauce | |
Cucumber grated, and excess water squeezed out | 1⁄2 |
Plain Yoghurt | 1 cup |
Fresh Dill chopped, plus extra sprigs for garnish (optional) | 2 tsp |
Garlic minced | 1 clove |
Lemon juice | 1 tbsp |
How to cook
Prepare ingredients
- In a small bowl, stir together the cucumber, yogurt, dill, minced garlic, lemon juice, salt and pepper to taste. Set aside.
- Rinse salmon and pat dry.
Start cooking
- Heat oven to 200°C.
- Add the potatoes, carrots and 1 tbsp of olive oil into an ovenproof dish or baking tray lined with baking paper.
- Roast the potatoes for 20 minutes until they start to brown.
- Toss the asparagus and bell pepper in with the potatoes, then return to the oven for 15-20 minutes.
- Throw in the cherry tomatoes and balsamic vinegar and nestle the salmon skin side down in the pan amongst the vegetables.
- Drizzle the remaining olive oil over the pan. Sprinkle with remaining minced garlic, lemon juice, and salt and pepper to taste.
- Bake until barely opaque in the center, 10-15 minutes.
- Serve everything scooped straight from the dish. Garnish with sprigs of dill.
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