Mains

Baked salmon with beetroot tzatziki

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

600g baby potatoes, halved
4 x 150g boned salmon fillets, skin removed
4 slices lemon, halved
1 carrot, peeled, cut in 5cm-long matchsticks
1 spring onion, finely chopped
⅓ cup beetrootbeetsX tzatziki (see tip)

Instructions

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1 Preheat oven to 200°C. Meanwhile, cook potatoes until tender. Cover to keep warm. Set aside.

2 Place 4 x 20x20cm foil pieces on work surface. Cut 4 pieces of baking paper to about the size of salmon fillets and place in centre of foil squares. Top with salmon.

3 Place 2 lemon pieces on each fillet. Top with carrot and spring onion. Fold foil to enclose. Place parcels on baking tray and bake for 10-12 minutes, or until cooked to your liking.

4 Remove salmon from foil and transfer to 4 serving plates. Serve on top of potatoes with beetroot tzatziki, and a side of steamed spinach.

HFG tip

For a quick, homemade beetroot tzatziki, add 1 finely chopped canned beetroot bulb to a ready-made tub of tzatziki.

Nutrition Info (per serve)

Calories 339 cal

Kilojoules 1420 kJ

Protein 39 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 3 g

Sodium 120 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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