Name: This spiced salmon fillet and potato salad is the ultimate dinner for one
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 5 baby new potatoes; 1 Tbsp finely chopped parsley, plus sprigs to serve; 1 Tbsp finely chopped coriander, plus sprigs to serve; Pinch chilli flakes; 1/2 tsp ground allspice; 1 clove garlic, crushed; 1 tsp finely grated fresh ginger; 1 Tbsp lime juice; 1 Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 200g skinless, boneless salmon fillet; 2 Tbsp Greek-style yoghurt; 1 green onion, chopped finely; Mixed green salad, lime wedges, to serve

Salmon is on everyone’s minds these days- it’s become everyone’s favourite type of fish for dinner. If you’re sick of sushi and the prep work involved with salmon bowls, this one-serving recipe is as simple as it gets.

Take a spiced salmon fillet and a bit of potato salad, and you’ve got a hearty and satisfying meal.

Ingredients

5 baby new potatoes

1 Tbsp finely chopped parsley, plus sprigs to serve

1 Tbsp finely chopped coriander, plus sprigs to serve

Pinch chilli flakes

1/2 tsp ground allspice

1 clove garlic, crushed

1 tsp finely grated fresh ginger

1 Tbsp lime juice

1 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

200g skinless, boneless salmon fillet

2 Tbsp Greek-style yoghurt

1 green onion, chopped finely

Mixed green salad, lime wedges, to serve

Method

Step 1

Boil, steam or microwave the potatoes until tender. Cover to keep warm.

Step 2

Combine the parsley, coriander, chilli flakes, allspice, garlic, ginger, lime juice and oil. Season. Pour half the herb mixture over the salmon in a medium bowl and leave for 5 minutes.

Step 3

Heat a medium frying pan over medium heat. Add undrained salmon to the pan and cook for 2 minutes each side or until just cooked through.

Step 4

Cut potatoes in half, then combine with yoghurt, green onion and remaining herb mixture. Serve with the salmon, a mixed green salad and lime wedges. Sprinkle on reserved herbs.

spiced salmon fillet on plate with potato salad next to it on a bed of leaves — *(Photography: Tim Roberts, Styling: Michele Cranston)*

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

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