Roasted Salmon and Vegetables with Cucumber Yogurt Sauce

Level

Cooking

Preparation

Salmon Fillet about 150g each	4
Asparagus trimmed and halved	12
Carrot large cubes	1
Cherry Tomatoes around 2 handfuls	160 g
Green Bell Pepper de-seed and large cubes	1
Russet Potatoes large cubes	450 g
Garlic minced	1 clove
Olive Oil	3 tbsp
Balsamic Vinegar	1 ¹⁄₂ tbsp
Salt to taste
Pepper to taste
Cucumber Yoghurt Sauce
Cucumber grated, and excess water squeezed out	¹⁄₂
Plain Yoghurt	1 cup
Fresh Dill chopped, plus extra sprigs for garnish (optional)	2 tsp
Garlic minced	1 clove
Lemon juice	1 tbsp

In a small bowl, stir together the cucumber, yogurt, dill, minced garlic, lemon juice, salt and pepper to taste. Set aside.
Rinse salmon and pat dry.

Heat oven to 200°C.
Add the potatoes, carrots and 1 tbsp of olive oil into an ovenproof dish or baking tray lined with baking paper.
Roast the potatoes for 20 minutes until they start to brown.
Toss the asparagus and bell pepper in with the potatoes, then return to the oven for 15-20 minutes.
Throw in the cherry tomatoes and balsamic vinegar and nestle the salmon skin side down in the pan amongst the vegetables.
Drizzle the remaining olive oil over the pan. Sprinkle with remaining minced garlic, lemon juice, and salt and pepper to taste.
Bake until barely opaque in the center, 10-15 minutes.
Serve everything scooped straight from the dish. Garnish with sprigs of dill.

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