THE DAIRY KITCHEN
Lemon and Paprika Yoghurt Baked Salmon with Sweet Potato Chips
By THE DAIRY KITCHEN
Serves
2
Difficulty
Easy
Preparation
15 MINS
Cooking
30 MINS
This foolproof dish delivers perfectly cooked, moist and delicous fish due to it's tangy yoghurt marinade. Served with baked sweet potato chips and greens, it makes a great mid-week meal.
Ingredients
300g sweet potato, peeled1 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
Handy Tips
Substitute the sweet potato for regular white potato if desired.
Nutrition (per serve)
| Energy (kj) | 2899 |
| Sugars (g) | 17 |
| Protein (g) | 56 |
| Dietry Fibre (g) | 7.2 |
| Fat Total (g) | 35 |
| Sodium (mg) | 401 |
| Saturated (g) | 12 |
| Calcium (mg) | 486 |
| Carbohydrates (g) | 33 |
| Iron (mg) | 3.5 |
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.
