Salmon & Potatoes with Lemon-Yogurt Sauce

6 minutesPrep time

32 minutesCook time

577 cal.Per serving

Ingredients for 1

1/4 lb

Yukon Gold Potato

6 oz

Salmon (fresh)

1/2

Zucchini

1 tbsp

Greek Yogurt (plain)

1/4

Lemon

1/2 tbsp

Chives (fresh)

Oven, Sheet Tray, Knife

Step 1
Preheat the oven to 400°F. Clean the potatoes & slice into wedges.
Step 2
On a sheet tray lined with parchment paper, add the potatoes & a generous drizzle of olive oil. Season with salt & pepper. Toss to evenly coat. Roast for 30 min at 400°F.
Step 3
Meanwhile, wash & slice the zucchini into half-moons.
Step 4
Rinse & chop the chives.
Step 5
Prepare the yogurt sauce. In a bowl, combine yogurt, chopped chives, lemon zest & juice. Season with salt & pepper. Add a drizzle of olive oil. Mix it all together.
Step 6
After 20 min of roasting, remove the potatoes from the oven. Flip the potato wedges & create some space on the tray for the salmon & zucchini. Add them to the sheet tray with salt, pepper & a drizzle of olive oil. Return to the oven & roast 12 more min at 400°F.
Step 7
Serve the crispy potatoes, salmon & zucchini with a side of lemon-yogurt sauce. Enjoy !