Warm roast asparagus salad
Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.
Fresh salmon with dill & capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 140g Greek yogurt
- 2 tbsp Dijon mustard
- zest 1 lemon
- 1 tbsp chopped dill
- 1 tbsp small caperlightly chopped
- 8 portions or 1 side of fresh salmonscaled (see tips below if using whole)
- lemonwedges, to serve
Nutrition: per serving
- kcal299low
- fat19g
- saturates4g
- carbs1g
- sugars1g
- fibre0g
- protein32g
- salt0.6glow
Method
step 1
Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
step 2
If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.
