Salmon Tray Bake with Dill & Yoghurt Dressing
Salmon Tray Bake with Dill & Yoghurt Dressing
This nourishing salmon tray bake is packed with flavour and nutrients. Salmon is an excellent source of omega-3 fatty acids, which are known to support brain health and overall wellbeing.
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 600g salmon fillets
- 1 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tbsp dill, chopped (plus extra for serving)
- Sea salt & pepper, to season
- 500g kipfler potatoes, halved
- 2 tbsp extra-virgin olive oil
- 1 lemon, sliced
- 1 bunch broccolini
- Fresh dill & lemon wedges, to serve
- Dill Yoghurt Dressing
- ½ cup Greek yoghurt
- 2 tbsp fresh dill, finely chopped
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp extra-virgin olive oil
- ½ tsp Dijon mustard
- Sea salt & pepper, to taste
Method
- Preheat the oven to 200°C.
- Place the salmon in a large bowl with the lemon juice, olive oil, garlic, dill, salt and pepper. Toss gently to coat and refrigerate to marinate while the potatoes cook.
- Place the kipfler potatoes in a large pan of salted boiling water and cook until fork-tender, about 10–12 mins.
- Drain the potatoes, then place the potatoes cut-side down on a large baking tray. Drizzle with olive oil and roast for 20 mins.
- Remove the tray from the oven and add the salmon, lemon and broccolini and return to the oven. Roast for 10–15 mins until the salmon is cooked through and the broccolini is tender.
- To make the dill yoghurt dressing, combine all the ingredients in a small bowl and mix until smooth.
- Serve the salmon immediately with extra dill, lemon wedges and the dressing.
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