Oven-Baked Salmon with Potatoes and Avocado Yoghurt Sauce
Ingredients for Oven-Baked Salmon with Potatoes and Avocado Yoghurt Sauce
| Ingredient | Quantity | How |
|---|---|---|
| Potatoes | 500 g | halved |
| Carrots | 300 g | in chunks |
| Onion | 1 | in wedges |
| Cherry tomatoes | 200 g | whole |
| Garlic | 2 cloves | crushed |
| Olive oil | 2 tbsp | |
| Salt | to taste | |
| Black pepper | to taste | |
| Paprika | 1 tsp | |
| Garlic | 1 clove | grated |
| Ginger | 1 tsp | grated |
| Chili | ½ | finely chopped |
| Lime | ½ | zested and juiced |
| Olive oil | 1 tbsp | |
| Salmon fillets | 2–3 | about 400 g |
| Yoghurt | 3 tbsp | |
| Crème fraîche | 2 tbsp | |
| Avocado | ½ | mashed |
| Lime | ½ | juiced |
| Garlic | 1 small clove | grated |
| Spring onion | 1 | finely sliced |
| Coriander | 2 tbsp | chopped |
Method for Oven-Baked Salmon with Potatoes and Avocado Yoghurt Sauce
Step 1
Heat the oven to 220°C, preferably fan.
Step 2
Add 500 g halved potatoes, 300 g carrots, 1 onion, 200 g cherry tomatoes, and 2 crushed garlic cloves to a baking tray. Toss with 2 tbsp olive oil, 1 tsp paprika, salt, and black pepper. Spread out and roast for 25 minutes.
Step 3
Mix 1 grated garlic clove, 1 tsp grated ginger, ½ chopped chili, zest and juice of ½ lime, 1 tbsp olive oil, salt, and black pepper. Rub over 2–3 salmon fillets and set aside while the vegetables roast.
Step 4
Mash or blend 3 tbsp yoghurt, 2 tbsp crème fraîche, ½ avocado, juice of ½ lime, 1 small grated garlic clove, salt, and black pepper. Stir in 1 sliced spring onion and 2 tbsp chopped coriander.
Step 5
After 25 minutes, lower the oven to 200°C. Turn the vegetables, then place 2–3 marinated salmon fillets on the tray, skin-side down if they have skin.
Step 6
Bake for 10–14 minutes, until the salmon flakes easily but is still juicy.
Step 7
Serve the salmon with the roasted vegetables, avocado yoghurt sauce, and extra coriander or spring onion if desired.
Notes:
Do not marinate the salmon for too long; the lime juice can firm up the fish. Optional additions: celeriac with the potatoes, bell pepper for the last 15–20 minutes, or grated cheese over the potatoes near the end.