Ingredients
- salmon 130 g
- potatoes 200 g
- plain yogurt 50 g
- lemon juice 1–2 tsp
- fresh dill 1–2 tsp, chopped
- olive oil 5 g
- salt
- pepper
Instructions
- Wash the potatoes well and boil them in their skins or peeled in lightly salted water until tender, about 15–20 minutes, depending on size.
- Meanwhile, season the salmon with salt and pepper.
- Cook the salmon on the grill, in a grill pan or in a non-stick pan, about 3–4 minutes per side, until well seared but still juicy.
- For the dressing, mix the yogurt with the lemon juice, chopped dill and a little pepper. If you want, you can also add very little salt.
- Drain the potatoes and let them cool slightly for 1–2 minutes. You can cut them in half or leave them whole if they are small.
- Place the salmon, natural potatoes and lemon dressing on the plate next to or on top of the potatoes.
- Finally, sprinkle the dish with olive oil and serve immediately.
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