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Salmon with asparagus and Greek yoghurt mayo

Name: Salmon with asparagus and Greek yoghurt mayo
Prep time: 5 min
Cook time: 25 min
Yield: 4
Ingredients: 4 salmon fillets, skinned; 4 tsp olive oil; 4 tsp chopped herbs, eg. parsley or tarragon; 1 lemon, thinly sliced; 800g new potatoes, e.g. Jersey Royals; 350g asparagus, trimmed; 200g cherry or baby plum tomatoes, halved; salt and freshly ground black pepper; Greek yoghurt mayo:; 150g 0% fat Greek yoghurt; 4 tbsp extra light mayonnaise; 4 spring onions, diced

This dinner brings some of the best seasonal ingredients - fresh salmon, new potatoes and asparagus. If you're lucky enough to find some sea trout, which is at its best in early summer, this will be really delicious.

Preparation Time	5mins
Cooking Time	25mins
Level	Easy
Serves	4
Bites	1

Ingredients

4 salmon fillets, skinned

4 tsp olive oil

4 tsp chopped herbs, eg. parsley or tarragon

1 lemon, thinly sliced

800g new potatoes, e.g. Jersey Royals

350g asparagus, trimmed

200g cherry or baby plum tomatoes, halved

salt and freshly ground black pepper

Greek yoghurt mayo:

150g 0% fat Greek yoghurt

4 tbsp extra light mayonnaise

4 spring onions, diced

Method

Preheat the oven to 200°. Line a baking tray with baking parchment and place the salmon on top. Drizzle each fillet with 1 teaspoon of olive oil and top with the herbs and lemon slices. Season lightly with salt and pepper. Bake in the oven for 15 mins until cooked through.

Meanwhile, cook the new potatoes in a pan of lightly salted boiling water until tender and drain well. Cook the asparagus in a pan of lightly salted water for 2-3 minutes until just tender. Remove carefully and drain well. Keep warm.

Mix together all the ingredients for the Greek yoghurt mayo and spoon into a small serving dish. Serve with the asparagus, new potatoes and tomatoes with some Greek yoghurt mayo on the side.

Tip: You could substitute green beans or tender-stem broccoli for the asparagus.