Salmon with Dill ‘Cream’ and Greens Dinner Print this recipe Details Serves: 4Number of ingredients: 10To prep: 10 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1748Calories: 418Protein: 33gFat: 23.7gSaturated Fat: 5.9gCarbohydrates: 13.8gCarbohydrates per 100g: 3.67gFibre: 7.4gSodium: 194mgPotassium: 1034mg Ingredients 4 salmon fillets (110g each) 1 bunch of broccolini 1 lemon, sliced 1 tablespoon olive oil 400 g green beans 2 tablespoons flaked almonds 1 cup Greek yoghurt, reduced fat 1 tablespoon fresh dill, chopped 1 teaspoon Dijon mustard Salt and pepper for seasoning Method Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper. Salmon: Place the salmon fillets on the tray, drizzle with 1 tbsp of olive oil and season lightly with salt and pepper. Top each fillet with a slice of lemon. Set aside. Vegetables: Trim the ends from the broccolini and green beans. Rinse and drain well. Toss broccolini and beans with olive oil so they are well coated. Season with salt and pepper. Spread in a single layer on a lined baking tray. Place both the salmon and vegetable tray in the oven and cook for 15 minutes until salmon in cooked through and vegetables are tender. Cooking time may vary depending on the thickness of the salmon. Remove both trays from oven and sprinkle with the toasted flaked almonds just before serving. Dill yoghurt sauce: In a small bowl, mix the Greek yoghurt, fresh dill and Dijon mustard until smooth. Taste and adjust seasoning if needed. Divide the vegetables between 4 plates and top with the baked salmon. Spoon the dill yoghurt sauce over the salmon. Enjoy!
