Baked salmon with beetroot tzatziki
- 600g baby potatoes, halved
- 4 x 150g boned salmon fillets, skin removed
- 4 slices lemon, halved
- 1 carrot, peeled, cut in 5cm-long matchsticks
- 1 spring onion, finely chopped
- 1/3 cup beetroot tzatziki (see tip)
Total fat 8g
Saturated fat 2g
Dietary fibre 3g
1 Preheat oven to 200°C. Meanwhile, cook potatoes until tender. Cover to keep warm. Set aside.
2 Place 4 x 20x20cm foil pieces on work surface. Cut 4 pieces of baking paper to about the size of salmon fillets and place in centre of foil squares. Top with salmon.
3 Place 2 lemon pieces on each fillet. Top with carrot and spring onion. Fold foil to enclose. Place parcels on baking tray and bake for 10-12 minutes, or until cooked to your liking.
4 Remove salmon from foil and transfer to 4 serving plates. Serve on top of potatoes with beetroot tzatziki, and a side of steamed spinach.
For a quick, homemade beetroot tzatziki, add 1 finely chopped canned beetroot bulb to a ready-made tub of tzatziki.
Hanu de Jong
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