Feed my skin with Jette Saunders! Baked salmon and greens with herby greek yoghurt sauce
Baked salmon and greens with herby greek yoghurt sauce
This kind of recipe (with variation) is a very common occurrence in my household. I often find myself craving a big ol' plate of greens and fish, and it always hits the spot. This recipe could easily be changed up to suit any vegetable that you have on hand or a different variety of fish if you prefer.
It's no secret that oily fish is one of the most beneficial assets to skin health. Salmon is super high in omega-3 fatty acids which have anti-inflammatory properties as well as help to regulate the skin's oil balance, minimise signs of ageing and improve hydration.
Pairing the salmon with dark leafy greens ensures a balanced and nutritious meal as they are high in many vitamins and minerals including iron and vitamins A, C, E and K.
- 2 fillets of salmon, skin off
- Zest of 1 lemon
- Juice of 2 lemons
- 1 tsp dried dill
- 1/2 cup wholegrain freekeh, uncooked (can be replaced by quinoa or brown rice to be made gluten free)
- 300g dark leafy greens (curly or tuscan kale, silverbeet, spinach, etc)
- 2 cloves garlic, minced
- 100g peas (fresh or defrosted)
- Extra virgin olive oil
- Salt and pepper
- Additional lemon wedges to serve
- 1/4 cup greek yoghurt
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- Zest of of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper
- Marinate your salmon fillets by combining 2 tbsp olive oil, dried dill, juice and zest of 1 lemon, salt and pepper - this can be done up to 8 hours ahead of time and be left in the fridge to marinate.
- Preheat the oven to 200 degrees celsius. Rinse the freekeh thoroughly and transfer to a saucepan with 1 and 1/4 cups water, bring to a boil and then cover and reduce to simmer until tender (approx 35-40 minutes).
- Place marinated salmon on a baking tray and bake in the oven for approximately 20 minutes or until the salmon is cooked to your liking.
- While the salmon is baking, roughly chop greens and remove any stalks. Heat 2 tbsp olive oil in a saucepan over medium heat and saute greens until tender, then add peas, garlic, juice of 1 lemon and salt and pepper and saute for a further 1-2 minutes. Stir through cooked freekeh and divide into two plates.
- Prepare the sauce by combining yoghurt, chives, parsley, dill, lemon zest and juice and salt and pepper to taste in a bowl. Gradually add small amounts of water to thin the sauce to desired consistency.
- When salmon is ready, place atop the greens and drizzle over greek yoghurt sauce. Serve with an additional wedge of lemon and enjoy!