P.S You could use this same recipe for a whole salmon fillet, bake and then flake into big chunks over a platter of potatoes and beans and serve as part of a lunchtime feast for friends
Author: Edwina Stuart
Serves: 2
Ingredients
2 x 200g Salmon fillet, middle cut pieces are better
2 tablespoons Dijon mustard
sea salt and pepper
2 tablespoons tarragon, chopped
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1 tablespoon lemon rind, finely grated
4 washed potatoes cut into chunks
4 baby beetroot cut into similar size chunks as potato
400g green beans, tops trimmed
¼ cup plain yoghurt
¼ cup sour cream
1 tablespoon horseradish
juice of the lemon
Instructions
Pre heat oven to 170 degrees
Place the salmon on a baking tray and spread 1 tablespoon of mustard on each fillet and season with salt and pepper
Mix the herbs and lemon rind in a small bowl to combine
Dividing the herb mix in two, pat the herbs on top of the salmon in thick layer
Place the salmon in the oven and bake for 18-20 minutes depending on how thick your fish is. If you use tails, they will only take about 12 minutes
Steam or boil the beetroot and potatoes in separate pans until tender, about 12 minutes
Drizzle the beans with olive oil and season with salt and pepper, add them to the baking tray half way through cooking the fish.
To make the sauce, combine the yoghurt, sour cream, horseradish, salt and pepper and a tablespoon of lemon juice.
Drain the potatoes and toss with a little of the sauce.
Arrange the fish, beans, beetroot and potatoes and enjoy!
Recipe by Dish and the Spoon at https://dishandthespoon.com/2014/04/02/twenty-five-minutes/