4 x 200 g salmon fillets , from sustainable sources, ask your fishmonger
2 lemons , juice and zest of
freshly ground black pepper
1 clove garlic , peeled
250 ml fat-free natural yoghurt
1 pinch cayenne pepper
450 g new potatoes , boiled and left to cool
150 g green beans , cooked and left to cool
1 bunch watercress
1 sprig fresh mint
1 sprig fresh basil
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Chunks of lemony fish scattered over a light salad of watercress, herbs, green beans and potatoes – all topped off with a dollop of garlicky yoghurt.
Preheat the oven to 200ºC/400ºF/gas 6.
Rub the salmon pieces with a little oil, lemon juice and zest (saving some for the dressings), salt and pepper. Place them on a piece of foil and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.
Grate the garlic into the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and spread out on four plates.
Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the garlicky yoghurt dolloped on top.
Tip: If you don’t like garlic, try flavouring the yoghurt with a little mustard instead.