Roasted Salmon and Vegetables with Cucumber Yogurt Sauce

Serving 4 pax
Preparation Time 60mins
Skill Easy

450g Russet potatoes, large cubes
3 tbsp Olive oil
12 Asparagus spears, trimmed and halved
2 handfuls Cherry tomatoes
1 clove Garlic, minced
1 Green bell pepper, de-seed and large cubes
1 medium Carrot, large cubes
1.5 tbsp Balsamic vinegar
4 salmon fillets, about 150g each
Salt and pepper to taste

Cucumber Yoghurt Sauce
Cucumber, grated, and excess water squeezed out
1 cup Plain yoghurt
2 tsp Chopped fresh dill, plus extra sprigs for garnish (optional)
1 clove Garlic, minced
1 tbsp Lemon juice

  1. Heat oven to 200c.
  2. In a small bowl, stir together the cucumber, yoghurt, dill, 1 garlic clove, lemon juice, and salt and pepper to taste. Set aside.
  3. Rinse salmon and pat dry.
  4. Add the potatoes, carrots and 1 tbsp of olive oil into an ovenproof dish or baking tray lined with baking paper.
  5. Roast the potatoes for 20 minutes until they start to brown.
  6. Toss the asparagus and bell pepper in with the potatoes, then return to the oven for 15-20 minutes.
  7. Throw in the cherry tomatoes and balsamic vinegar and nestle the salmon skin side down in the pan amongst the vegetables.
  8. Drizzle the remaining oil over the pan. Sprinkle with remaining minced garlic clove, lemon juice, and salt and pepper to taste. Bake until barely opaque in the center, 10 to 15 minutes.
  9. Serve everything scooped straight from the dish. Garnish with sprigs of dill.


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