Salmon, green beans and potatoes pair beautifully and this classic and particularly simple Jamie Oliver number is yet another great example of why.
And it is even better cold the next day for lunch.
Pencil this in for next Monday, Tuesday or Wednesday night.
(Note: I have changed the name of the original recipe – it was just a bit too ‘Jamie’ – as well as adapting the ingredients and method slightly.)
4 x 200gm salmon fillets
Extra virgin olive oil
2 lemons, juiced and zested
Sea salt and freshly cracked black pepper
1 clove of garlic, crushed
250ml fat-free natural yoghurt
1 pinch cayenne pepper
450gm baby potatoes, boiled, quartered and let to cool slightly
250gm green beans, cooked and left to cool slightly
1 bunch watercress
1 sprig fresh mint
1 sprig fresh basil
- Preheat the oven to 200c.
- 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 baking paper 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.
- Combine the crushed garlic and 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 divide among four bowls.
- Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the yoghurt on-top.