Leek and potato bake with roast salmon

Ingredients

For 1 serving

• Salmon fillet120 g
• Leek1
• Potatoes200 g
• Nonfat Greek yogurt50 g
• Mustard1 teaspoon
• Extra virgin olive oil1 teaspoon
• Dill3 g
• Saltto taste
• Black pepperto taste

Contains: lactose, fish, mustard,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and slice them very thinly, about 2 mm. Trim the roots and tough green part of the leek, rinse between the layers and slice into thin rounds.
2. In a bowl toss the potatoes and leek with the oil, salt and black pepper, then spread them in a baking dish in an even layer.
3. Bake for 20 minutes, until the potatoes are almost tender and starting to brown at the edges.
4. Meanwhile remove any bones from the salmon fillet and season it lightly with salt. Lay it on the vegetables, brush with the mustard and bake for another 12 minutes, until the salmon flakes easily with a fork.
5. While it cooks, mix the Greek yoghurt with the chopped dill and a pinch of salt. Serve with the sauce on the side.