Dill Salmon with Potatoes and Green Beans

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Line a large baking tray with parchment paper.

2. 2

   Wash the baby potatoes and cut any larger potatoes in half. Toss them with 10 ml of the olive oil, then arrange them on the prepared tray.

3. 3

   Roast the potatoes for 20 minutes, turning them halfway through cooking.

4. 4

   Trim the green beans. Toss them with 5 ml of olive oil and add them to the tray with the partially roasted potatoes.

5. 5

   Brush the salmon fillets with the remaining 5 ml of olive oil. Place them on the tray alongside the vegetables.

6. 6

   Roast everything for another 12–15 minutes, until the salmon is opaque and flakes easily, the green beans are tender-crisp, and the potatoes are golden and tender. The salmon should reach an internal temperature of 63°C (145°F).

7. 7

   While the salmon cooks, finely chop the fresh dill. Zest the lemon, then cut it and squeeze out the juice.

8. 8

   Combine the Greek yogurt, chopped dill, lemon zest, and lemon juice in a small bowl, reserving a little dill for garnish if desired.