Warm salmon with potatoes, green beans and horseradish yogurt

Ingredients

For 1 serving

• Salmon fillet130 g
• Potatoes180 g
• Green beans150 g
• Nonfat Greek yogurt60 g
• Horseradish10 g
• Dill2 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: June – September

Method

1. Heat the oven to 200 °C (conventional). Wash and peel the potatoes and cut them into cubes of about 2 cm; top the green beans and halve them.
2. Put the potatoes and beans in cold water, bring to the boil, salt and cook for 12 minutes, until the potatoes are tender and the beans still slightly crisp; drain.
3. Meanwhile pat the salmon fillet dry, salt it and place it skin side down on a lined baking tray; bake for 12 minutes, until the flesh flakes and is just pink in the centre.
4. For the sauce finely grate the horseradish and mix it with the Greek yoghurt, chopped dill and a pinch of salt; fresh horseradish is very hot, so taste and adjust.
5. Dress the warm potatoes and beans with the oil, salt and black pepper and serve with the salmon and the sauce.