Sweet and smoky roasted salmon
https://www.coop.co.uk/recipes/sweet-and-smoky-roasted-salmon
This gluten free dinner pairs smoky marinated salmon with roasties and a creamy avocado yogurt dip
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 30g
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Ingredients
- 200g Co-op British baby potatoes
- 1 tsp Co-op extra virgin olive oil
- ½ tsp smoked paprika
- 1 tbsp Co-op Fairtrade clear honey
- Zest and juice of ½ lime, plus extra wedges to serve
- 2 x 110g Co-op Scottish salmon fillets
- 1 ripe avocado
- ½ x 25g pack coriander
- 2 tbsp Co-op 0% fat Greek style natural yogurt
- 1 garlic clove, crushed
- Mixed salad leaves, to serve
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Boil the potatoes for 10-12 mins, then rinse in cold water
- Cut in half and transfer to an ovenproof dish
- Drizzle with the olive oil and season
- Meanwhile, combine the paprika, honey and lime zest in a small bowl, then rub onto the salmon and season
- Put in the dish with the potatoes and roast for 15-20 mins, until the fish is cooked through and the potatoes are starting to turn golden
- While they’re in the oven, prepare a dip: put the avocado, lime juice, coriander, yogurt and garlic into a food processor along with a grind of black pepper, then blitz until smooth
- Divide the salmon and potatoes between 2 plates and serve with the avocado dip, mixed salad leaves and lime wedges
