Ingredients
- 600 grams potatoes, cut into wedges (chat/baby potatoes specified)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1 red capsicum (large, cut into thin strips)
- 600 grams boneless skinless salmon (4 fillets x 150 g fillets specified)
- 320 grams asparagus, trimmed fresh 2 bunches
- Lemon wedges, to serve
- FOR DILL LEMON SAUCE
- 1 cup Greek yoghurt
- 2 tablespoons dill, fresh finely chopped
- 1 tablespoons lemon juice
- 2 teaspoons finely grated fresh lemon rind
How to Make
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Step 1: Place potatoes on a large oven tray lined with baking paper and drizzle with oil and season with salt and pepper and toss to coat.
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Step 2: Cook in a very hot oven (240C) for 10 minutes and then add capsicum, tossing to combine and then cook for a further 10 minutes, or until potatoes are golden and tender.
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Step 3: Season salmon with salt and pepper.
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Step 4: Heat an oiled, large, non-stick frying pan over a medium heat and add salmon and cook for about 2 to 3 minutes on each side, or until cooked to your liking and remove and keep warm.
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Step 5: Boil or microwave asparagus until its tender and drain.
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Step 6: To make sauce, combine all ingredients in a small bowl and season with salt and pepper and stir to combine.
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Step 7: Serve salmon with chats, capsicum, asparagus, sauce and lemon wedges.
We hope you enjoy this recipe!
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