Salmon with Dill, New Potatoes and Cucumber
Gently baked salmon with a cold dill and cucumber salad and warm new potatoes - nothing on the list is a trigger.
- 600 g salmon fillets
- 600 g new potatoes
- 1 pc cucumber
- 20 g dill
- 150 g lactose-free yoghurt
- 1 pc lemon
- 2 tbsp garlic-infused olive oil
- 1 tbsp white wine vinegar
- 30 g spring onion green tops
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 170°C (150°C fan) - low, so the fats in the salmon are never driven hard.
- Step 2
Boil the new potatoes for 15-18 minutes until tender, then drain.
- Step 3
Rub the salmon with 1 tbsp of the garlic-infused oil, salt and lemon zest. Bake for 12-14 minutes, until it flakes under light pressure.
- Step 4
Deseed and thinly slice the cucumber, then toss with the white wine vinegar and a pinch of salt and leave for 10 minutes.
- Step 5
Stir the yoghurt with most of the chopped dill, the lemon juice and the sliced green spring onion tops.
- Step 6
Serve the salmon on the warm potatoes with the cucumber alongside, the dill yoghurt spooned over, and the remaining oil and dill on top.
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