Salmon Parcels with Dill Yoghurt

Name: Salmon Parcels with Dill Yoghurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 600 g baby new potatoes, such as Charlotte or Jersey Royals; 600 g baby new potatoes, such as Charlotte or Jersey Royals; 600 g baby new potatoes, such as Charlotte or Jersey Royals; 40 g butter; 4 spring onions, very thinly sliced; 250 g asparagus; 200 g purple sprouting or tenderstem broccoli; 200 g purple sprouting or tenderstem broccoli; 1 lemon; 120 ml vegetable stock; 4 × 150 g skinless salmon fillets; 150 g Greek yoghurt; 2 tbsp chopped fresh dill, plus extra sprigs to garnish; 1 tbsp apple cider vinegar; 1 tbsp wholegrain mustard; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

A lovely light parcel of salmon with crisp green vegetables on a bed of a simple potato gratin, served with a light yoghurt dressing. These can be made in advance and chilled for up to 24 hours.

Ingredients

600 g baby new potatoes, such as Charlotte or Jersey Royals
40 g

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Cut the potatoes into thin slices (about 3mm) and cook in a pan of boiling salted water for 6-8 minutes, until tender. Drain and return to the pan with the butter and the spring onions. Season to taste, then toss gently to coat.