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

  1. Preheat oven to 180 degrees
  2. 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
  3. Meanwhile – cut the hard-boiled egg into 4 pieces and cut the cherry tomatoes in half
  4. Slice the potatoes into 5 mm thick slices
  5. Season a bowl with some salt and pepper and a few drops of lemon juice
  6. Place all the ingredients into the bowl and rub them around to get them coated.
  7. Mix the remaining lemon juice with the yogurt and season well
  8. Take the salmon and break it up into chunks
  9. Arrange all the ingredients nicely on two plates, place the salmon on top and drizzle over the lemony yogurt