Set oven to 200ºC. Wedge parsnips and trim carrots. Toss with oil, salt and pepper on a lined oven tray. Roast for 15-20 minutes or until golden and tender.
2. Make the patties
Thinly slice the white part of the spring onions (reserve green tops), chop half the dill and the salmon fillets. Place into processor with 1 tbsp yoghurt, salt and pepper. Pulse until just combined. Shape into 4 patties using oiled hands.
3. Cook the patties
Place patties next to root vegetables and roast for 8-12 minutes or until cooked through.
4. Prepare the salad ingredients
In the meantime, trim and seperate lettuce leaves, slice cucumber and tomatoes. Arrange on a serving plate.
5. Make the sauce
Chop remaining dill and green spring onion tops (use to taste). Combine with remaining yoghurt (230g) and season with salt and pepper to taste.
6. Finish and plate
Serve salmon patties accompanied by roast veggie fries, fresh salad vegetables and dill sauce.
Short on time, or don’t have a food processor? Skip step 2, rub salmon with oil and sprinkle with half of the dill and spring onions. Add to tray bake at step 2. Both patties or salmon fillets works great to pan-fry if preferred.
No fish option - salmon fillets are replaced with chicken mince. Finely chop spring onions and dill. Mix in a bowl with 1 tbsp yoghurt.
Dutch carrots, 1 bunch
Spring onions, 1/2 bunch *
Dill, 1 packet
Salmon fillets (skin off), 2 packets
Natural yoghurt, 1/2 tub (250g) *
Festival lettuce, 1
Lebanese cucumber, 1