Salmon, Baby Potatoes & Green Beans

📝 Ingredients

• 800 g baby potatoes
• 4 skin-on salmon fillets (about 125 g each)
• 400 g fresh green beans
• 3 tbsp olive oil (2 for the potatoes, 1 for the green beans)
• 3 garlic cloves
• 2 lemons (1 sliced for cooking, 1 for the sauce and serving)
• 20 g fresh dill (10 g for the salmon, 10 g for the sauce)
• 150 g Greek yoghurt, 2% fat (for the sauce)
• Salt, black pepper

🍴 Utensils

• Large baking tray
• Baking paper
• Mixing bowl
• Bowl
• Knife and cutting board

📖 Steps

1. Preheat the oven to 210 °C. Scrub the baby potatoes under running water without peeling them, and halve the larger ones: all the pieces should be roughly the size of a walnut so they cook at the same time. Dry them in a tea towel.
2. Spread the potatoes on a large tray lined with baking paper, along with the whole, unpeeled garlic cloves. Drizzle with 2 tbsp olive oil, season with salt and pepper and toss with your hands, then spread out in a single layer, cut side down on the tray.
3. Roast for 25 minutes. Meanwhile, top and tail the green beans, removing the tough ends, rinse and dry them well, then toss them in a bowl with 1 tbsp olive oil, a pinch of salt and some pepper.
4. Thinly slice one lemon and chop 10 g dill. Take out the tray, turn the potatoes with the spatula and push them to the sides. Spread the green beans over the tray and place the salmon fillets in the centre, skin side down.
5. Season the salmon with salt and pepper, scatter over the chopped dill and place two lemon slices on each fillet. Return to the oven for 12 to 15 minutes, until the salmon is just opaque in the centre and flakes under a fork: a few minutes too long will dry it out.
6. While it cooks, make the sauce: finely chop the remaining dill and mix it into the Greek yoghurt with the juice of half a lemon, salt and pepper. Cut the other lemon half into wedges for serving.
7. Take out the tray: the green beans should be tender but still slightly crunchy. Squeeze the roasted garlic cloves between your fingers to push out the soft flesh and mash it over the potatoes. Careful, the garlic and the tray are very hot.
8. Serve straight from the tray: one salmon fillet per person with the baby potatoes and green beans, the yoghurt sauce on the side and the lemon wedges for squeezing over at the last minute.