Lemon and Paprika Yoghurt Baked Salmon with Sweet Potato Chips

Prep: 10 minutes

Cook: 30 minutes for chips, 10 minutes for salmon

Serves: 2

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Recipe by: The Dairy Kitchen

Salmon is one of the most popular choices for healthy meals and when you try this lemon and paprika yoghurt baked salmon you'll know why. This dinner idea is perfect served with roast sweet potato chips.

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Lemon and Paprika Yoghurt Baked Salmon with Sweet Potato Chips

Ingredients:

300g sweet potato, peeled

1 tablespoon olive oil

1/3 cup grated parmesan

2 x 150g salmon fillets

1 cup Greek-style yoghurt

Zest of 1 lemon

1 teaspoon smoked paprika

1 tablespoon finely chopped parsley

1 bunch broccolini, steamed, to serve

Method:

Cut sweet potatoes in chunky chips. Arrange in a single layer on a baking paper lined oven tray and drizzle with olive oil. Bake at 220°C for 20 minutes. Remove from oven, turn chips over and sprinkle with parmesan then make some space to fit the salmon on the tray
Combine yoghurt, lemon, paprika and season to taste. Spoon half of the mix over the salmon and toss to coat. Reserve remaining half for dressing. Place salmon on the tray with chips. Reduce oven to 200°C and bake salmon and chips for a further 10 minutes or until salmon is cooked through
Combine remaining yogurt dressing with parsley. Serve baked salmon with chips and remaining yogurt dressing and steamed greens

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