Salmon Potato Spinach Traybake

What you need

Ingredients

Measured for 4 servings.

• 600 gSalmon, raw
• 1000 gPotato
• 400 gSpinach
• 240 gGreek Yogurt 2%
• 48 gLemon Juice
• 16 gOlive Oil

Make it

Method

1. 01

   Heat the oven to 210°C, cut the potatoes into even 2 cm pieces and wash and dry the spinach; keep the salmon chilled until the potatoes have roasted first.

2. 02

   Toss the 2 cm potato pieces with all the measured oil, spread in one layer and roast alone for 20 minutes; turn once if they brown unevenly.

3. 03

   Place the chilled salmon portions between the partly roasted potatoes with space around each piece.

4. 04

   Cook the salmon for about 10–12 minutes depending on thickness, checking that its thickest point reaches 63°C. Add the washed, dried spinach around the fish for only the last 2–3 minutes to wilt; remove cooked salmon first if the potatoes need longer.

5. 05

   Mix the measured lemon juice into the yogurt and serve it cold alongside the hot traybake.

6. 06

   Divide the tray contents into 4 equal servings, using the cooked weight if you want the nutrition calculation to track portions closely.

7. 07

   Cook the salmon to 63°C at the thickest point; remove it promptly once just cooked so the fish stays moist.