Lemon and Paprika Yoghurt Baked Salmon with Sweet Potato Chips
2Serves
EasyDifficulty
15 MINSPreparation
30 MINSCooking
This foolproof dish delivers perfectly cooked, moist and delicious fish due to its tangy yoghurt marinade. Served with baked sweet potato chips and greens, it makes a great mid-week meal.
Ingredients
300g sweet potato, peeled
1 tablespoon olive oil
1/3 cup grated parmesan
2 x 150g salmon fillets
1 cup Greek-style yoghurt
zest of 1 lemon
1 teaspoon smoked paprika
1 tablespoon finely chopped parsley
1 bunch broccolini, steamed, to serve
1 tablespoon olive oil
1/3 cup grated parmesan
2 x 150g salmon fillets
1 cup Greek-style yoghurt
zest of 1 lemon
1 teaspoon smoked paprika
1 tablespoon finely chopped parsley
1 bunch broccolini, steamed, to serve
Method
- Cut sweet potatoes in chunky chips. Arrange in a single layer on a baking paper lined oven tray and drizzle with olive oil. Bake at 220°C for 20 minutes. Remove from oven, turn chips over and sprinkle with parmesan then make some space to fit the salmon on the tray.
- Combine yoghurt, lemon, paprika and season to taste. Spoon half of the mix over the salmon and toss to coat. Reserve remaining half for dressing. Place salmon on the tray with chips. Reduce oven to 200°C and bake salmon and chips for a further 10 minutes or until salmon is cooked through.
- Combine remaining yoghurt dressing with parsley. Serve baked salmon with chips and remaining yoghurt dressing and steamed greens.
Handy Tips
Substitute the sweet potato for regular white potato if desired.
Calcium
486
Carbohydrates
33
Energy
2899
Fat Total
35
Fat Saturated
12
Fibre
7.2
Iron
3.5
Protein
56
Sodium
401
Sugar
17