Crispy-Skinned Salmon with Niçoise-Inspired Salad
Crispy salmon skin is one of life's greatest pleasures... and when you combine that with perfectly cooked flesh, roast garlic and oregano potatoes and a refreshing yoghurt-dressed salad you have a meal fit for a champion!
This is a great dish to make midweek as you just potter through the steps as each part cooks and it can be on the table in around half an hour. What's more, it's full of stuff that's good for you (omega 3s; healthy fats; fruit and veg) and it tastes bloody delicious... What are you waiting for!?
Crispy-Skinned Salmon with Niçoise-Inspired Salad
Serves 2
½ cucumber, deseeded and cut into chunks
200g cherry tomatoes, halved
sea salt and freshly ground black pepper
Preheat the oven to 200C. Line a baking tray with foil then chuck in the quartered potatoes with a drizzle of oil, the garlic and the oregano along with a generous amount of salt and pepper. Roast in the oven for 30 minutes, turning halfway through.
Rub the salmon with a little oil and season well. Then, when the potatoes have 10 minutes to go, make room for the salmon and cook, skin-side up. The skin should be crispy and the flesh just cooked.
Whilst the salmon is cooking, cook the beans in a pan of boiling water. Give them a couple of minutes then add the eggs into the pan and boil for 5 minutes. Drain and run under cold water to stop the cooking process then peel the eggs and set aside.
Mix the yoghurt with the olives and lemon juice and season well. Add the cooked beans, cucumber and tomatoes to this mixture and combine.
To serve, divide the roast potatoes between plates, spoon the yoghurt salad alongside then top with the salmon and egg, seasoning the yolk with a little more salt and pepper.
This is a great dish to make midweek as you just potter through the steps as each part cooks and it can be on the table in around half an hour. What's more, it's full of stuff that's good for you (omega 3s; healthy fats; fruit and veg) and it tastes bloody delicious... What are you waiting for!?
Crispy-Skinned Salmon with Niçoise-Inspired Salad
Serves 2
oil
250g new potatoes, quartered
½ tsp garlic powder (or 1 clove garlic, finely chopped)
1 tsp dried oregano
2 salmon fillets , skin on
300g green beans, washed and trimmed
2 large free-range eggs
100g olives, finely chopped
2 heaped tbsp Greek yoghurt
1 lemon, juice only½ cucumber, deseeded and cut into chunks
200g cherry tomatoes, halved
sea salt and freshly ground black pepper
Preheat the oven to 200C. Line a baking tray with foil then chuck in the quartered potatoes with a drizzle of oil, the garlic and the oregano along with a generous amount of salt and pepper. Roast in the oven for 30 minutes, turning halfway through.
Rub the salmon with a little oil and season well. Then, when the potatoes have 10 minutes to go, make room for the salmon and cook, skin-side up. The skin should be crispy and the flesh just cooked.
Whilst the salmon is cooking, cook the beans in a pan of boiling water. Give them a couple of minutes then add the eggs into the pan and boil for 5 minutes. Drain and run under cold water to stop the cooking process then peel the eggs and set aside.
Mix the yoghurt with the olives and lemon juice and season well. Add the cooked beans, cucumber and tomatoes to this mixture and combine.
To serve, divide the roast potatoes between plates, spoon the yoghurt salad alongside then top with the salmon and egg, seasoning the yolk with a little more salt and pepper.
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