A zesty salmon dish with a succulent blend of herbs and citrus
300 g sweet potato, peeled
1 tablespoon olive oil
1/3 cup grated parmesan
2 x 150 g 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. 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.
2. 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.
3. Combine remaining yogurt dressing with parsley. Serve baked salmon with chips and remaining yogurt dressing and steamed greens.
Recipe from legendairy.com.au