Fish
Golden thyme roasted potatoes with succulent baked lemon salmon served with a garlic yoghurt sauce.
No fish option - white fish fillets are replaced with chicken schnitzels.
No fish option - white fish fillets are replaced with chicken schnitzels.
1. Roast the potatoes
Set oven to 220ºC. Slice potatoes into discs. Toss on a lined oven tray with 1/2 tsp thyme, 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until cooked through.
2. Prepare the salmon
Tear a large sheet of baking paper and place salmon on top. Season with salt and pepper and drizzle with olive oil. Slice lemon and 1/2 the dill, place on top.
3. Bake the salmon
Fold up edges of baking paper and tuck under to form a parcel. Place on oven tray and bake for 10-15 minutes until cooked through.
4. Prepare the salad
Wedge tomatoes and slice capsicum. Tear and rinse lettuce leaves. Toss together (see notes).
5. Prepare the sauce
Combine yoghurt with 1/2 crushed garlic clove. Chop and stir through remaining 1/2 dill along with 1 tbsp olive oil. Season with salt and pepper.
6. Finish and plate
Divide potatoes, salmon and salad among plates. Serve with a dollop of yoghurt sauce.
Notes
If desired, make a simple dressing for the salad by whisking together 1/2 tbsp vinegar and 1/2 tbsp olive oil.
No fish option - white fish fillets are replaced with chicken schnitzels. Coat with oil, salt and pepper. Cook in a pan over medium-high heat for 4-5 minutes each side or until cooked through. Wedge lemon to serve.
Set oven to 220ºC. Slice potatoes into discs. Toss on a lined oven tray with 1/2 tsp thyme, 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until cooked through.
2. Prepare the salmon
Tear a large sheet of baking paper and place salmon on top. Season with salt and pepper and drizzle with olive oil. Slice lemon and 1/2 the dill, place on top.
3. Bake the salmon
Fold up edges of baking paper and tuck under to form a parcel. Place on oven tray and bake for 10-15 minutes until cooked through.
4. Prepare the salad
Wedge tomatoes and slice capsicum. Tear and rinse lettuce leaves. Toss together (see notes).
5. Prepare the sauce
Combine yoghurt with 1/2 crushed garlic clove. Chop and stir through remaining 1/2 dill along with 1 tbsp olive oil. Season with salt and pepper.
6. Finish and plate
Divide potatoes, salmon and salad among plates. Serve with a dollop of yoghurt sauce.
Notes
If desired, make a simple dressing for the salad by whisking together 1/2 tbsp vinegar and 1/2 tbsp olive oil.
No fish option - white fish fillets are replaced with chicken schnitzels. Coat with oil, salt and pepper. Cook in a pan over medium-high heat for 4-5 minutes each side or until cooked through. Wedge lemon to serve.
From your box
Potatoes, 1kg
Salmon fillets, 2 packets
Lemon, 1/2 *
Dill, 1 packet
Tomatoes, 2
Yellow capsicum, 1
Festival lettuce, 1
Natural yoghurt, 1 tub (200g)
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme, garlic (1/2 clove), baking paper
Potatoes, 1kg
Salmon fillets, 2 packets
Lemon, 1/2 *
Dill, 1 packet
Tomatoes, 2
Yellow capsicum, 1
Festival lettuce, 1
Natural yoghurt, 1 tub (200g)
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme, garlic (1/2 clove), baking paper
