Di’s Lemony roast salmon salad with potatoes, greens, croutons and garlic yoghurt
This is an adaptation of a wonderful recipe I found somewhere. Salmon, potatoes, beans and lemons are a match made in heaven, but add asparagus and crunchy croutons to the mix and you’re sure to take it to the next level!
Serves 4 as a main meal (or lots more as part of a banquet)
- 4 x 200 g salmon fillets, skin off
- ¼ cup extra virgin olive oil
- juice and zest of 2 lemons
- sea salt and freshly ground black pepper
- 250 ml natural yoghurt
- 1 clove garlic, crushed
- 1 pinch cayenne pepper (or paprika if you like a milder flavour)
- 500 g new potatoes, skin on, left whole if small, cut into chunks if larger
- 150 g green beans, trimmed, cut into bite-sized pieces
- 1 bunch young asparagus (about 150 g), trimmed, cut into bite-sized pieces
- 1 medium red onion, sliced finely
- 200 g baby salad leaves (any combination you like – spinach, roquette, beetroot, watercress)
- generous handful of fresh mint, roughly chopped
- 4 thick slices day-old ciabatta or sourdough bread, cut into bite-sized chunks
- 1 clove garlic, crushed
- zest of 1 lemon
- 2 tblsps extra virgin olive oil
- salt and freshly ground black pepper
- Preheat oven to 200ºC (fan-forced). Boil potatoes until tender, drain and set aside. Boil or steam green beans and asparagus until just tender. Drain, refresh in cold water, drain again and set aside.
- Combine yoghurt in a small bowl with crushed garlic, cayenne pepper (or paprika if using) and a little lemon juice. Season with salt and pepper to taste. Add extra cayenne if you like a bit more of a kick.
- Place the salmon pieces in a foil-lined baking tray deep enough to hold some liquid. Drizzle over half the oil, half the lemon juice and zest, and season with salt and pepper. Bake for 15 minutes, or longer if you like your salmon more well done. Remove from the oven and allow to cool slightly.
- For the croutons – whisk together the olive oil, crushed garlic, lemon zest and salt and pepper in a medium bowl, add croutons and toss to coat. Arrange in one layer on a baking sheet and bake a few minutes on top rack of oven until golden. Place in a bowl to serve. (Croutons can be pre-baked if you like them at room temperature, or placed in the oven just before the salmon is done if you prefer them hot.)
- Toss the potatoes, green beans, asparagus and salad onion with the remaining olive oil, lemon juice, zest and salt and pepper. Toss together with the salad leaves and mint and arrange on a large platter.
- Break the warm cooked salmon into chunks and place on top. Let everyone serve themselves at the table, scattering the salad with croutons and a generous dollop of garlic yoghurt.
Variation: For that little bit extra, add perfectly boiled warm eggs on top, peeled, cut in half.