Serves 2
1 portion of salmon about 170g
1 hard-boiled egg
3 small new potatoes, boiled in their skins
A handful of cooked Green/French beans
10 pitted black olives
2 handfuls of mixed lettuce leaves
10 cherry tomatoes.
Juice of a lemon
2 tsp olive oil
2 small dollops of low fat Greek yogurt
- Preheat oven to 180 degrees
- Season the salmon, brush on a little olive oil and sprinkle on some lemon juice. Place on foil and on a baking sheet and roast for about 15 to 20 minutes until cooked through
- Meanwhile – cut the hard-boiled egg into 4 pieces and cut the cherry tomatoes in half
- Slice the potatoes into 5 mm thick slices
- Season a bowl with some salt and pepper and a few drops of lemon juice
- Place all the ingredients into the bowl and rub them around to get them coated.
- Mix the remaining lemon juice with the yogurt and season well
- Take the salmon and break it up into chunks
- Arrange all the ingredients nicely on two plates, place the salmon on top and drizzle over the lemony yogurt