Food & Wine
Yoghurt baked salmon with sweet potato chips
Infused with flavours of lemon and paprika, this yoghurt-baked salmon with sweet potato chips brings fine dining to your kitchen. A tasty weekend dinner!
Serves: 2
Ingredients:
- 300g sweet potato, peeled
- 1 tablespoon olive oil
- ⅓ cup grated parmesan
- 2 x 150g salmon fillets
- 1 cup Greek-style yoghurt
- Zest of a lemon
- 1 teaspoon smoked paprika
- 1 tablespoon finely chopped parsley
- 1 bunch broccolini, steamed, to serve
Method:
- To begin, cut your sweet potato into chunky chips. Arrange in a single layer on a baking paper lined oven tray and drizzle with olive oil. Bake at 220°C for 20 minutes.
- Remove from oven, turn chips over and sprinkle with parmesan then make some space to fit the salmon on the tray.
- Combine yoghurt, lemon, paprika and season to taste.
- Spoon half of the mix over the salmon and toss to coat. Reserve remaining half for dressing.
- Place salmon on the tray with chips. Reduce oven to 200°C and bake salmon and chips for a further 10 minutes or until salmon is cooked through.
- Combine remaining yogurt dressing with parsley.
- Serve baked salmon with chips and remaining yogurt dressing and steamed greens.
What’s your favourite way to enjoy salmon? Do you think you’d try this recipe at home, and do you have any variations you’d suggest?
Please let us know in the comments below.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Crispy skin salmon with salsa verde and creamy mash
Zucchini and corn fritters with smoked salmon
Seared salmon with scallops and minted pea paste