Salmon and Beets with Yoghurt Sauce
This recipe is fresh, fast and packed with nutrients that can help to lower blood pressure and fuel your iron stores.
- Time
- 20 minutes
- Serves
- 4
- Calories
- 325
Ingredients
- 4 x 125g Atlantic salmon fillet, skin on
- 200g rocket and spinach salad leaves
- 250g precooked baby beets, halved (available from the fresh food section at most supermarkets)
- 1 cup Greek style yogurt
- 1 tbsp fresh dill, finely chopped
- 1 lemon
Method
- Whisk together yogurt, dill, lemon zest and juice. Season with salt and pepper.
- Season salmon skin with salt and pepper. In a non-stick pan over medium-high heat, place the salmon skin-side down and fry for 3 minutes. Flip salmon and cook the other side for a further 3-4 minutes, or until cooked as desired.
- Combine beets and salad leaves. Serve with salmon and yogurt sauce.