Roasted Salmon and Vegetables with Cucumber Yogurt Sauce
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Roasted Salmon and Vegetables with Cucumber Yogurt Sauce

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Level

easy
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Cooking

35 min
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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
12 tbsp
Salt
to taste
Pepper
to taste
Cucumber Yoghurt Sauce
Cucumber
grated, and excess water squeezed out
12
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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