Lemon-Dill Salmon with Crushed Potatoes & Cucumber Yogurt

Ingredients

• 16 oz (450 g) salmon fillets
• 2 tbsp (30 ml) olive oil
• 1/2 tsp (1 g) black pepper
• 21 oz (600 g) baby potatoes, halved
• 2 (400 g) cucumbers
• 1 1/2 cups (360 g) plain Greek yogurt
• 6 tbsp (18 g) chopped fresh dill
• 2 garlic cloves (6 g), grated
• 4 tbsp (60 ml) lemon juice
• 2 cups (60 g) rocket

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Method

1. Heat the oven to 220°C (425°F). Boil the halved potatoes 12-15 minutes, until a knife slides in. Meanwhile rub the salmon with half the oil and the pepper and bake on a lined quarter baking tray 10-12 minutes, until it flakes at the edge.
2. Coarsely grate half the cucumber, squeeze it dry in a cloth and fold it into the yogurt with half the dill, the garlic and half the lemon juice.
3. Drain the potatoes, crush each one lightly with a fork and toss with the rest of the oil, lemon juice and dill, the other half of the cucumber, diced, and the rocket.
4. Pile the potatoes into bowls, flake the salmon over in large pieces and spoon the cucumber yogurt alongside.