2 salmon fillets (240g)
250g baby potatoes
1/2 head savoy cabbage,
chopped 1 large carrot, peeled and chopped
2 tablespoons natural yogurt
Food Staples:
1 teaspoon wholegrain mustard
1 teaspoon white wine vinegar
1 tablespoon dill
Preheat oven to 200C / 180CF / gas mark 6
Place baby potatoes in a pot of boiling water and simmer until cooked for approximately 15-20 minutes
To make the sauce combine natural yogurt, wholegrain mustard and vinegar in a bowl
Add the salmon fillets to the bowl, coat well with the sauce and place aside
Place salmon fillets in an oven proof dish and place in the oven for approximately 10 minutes until cooked through
Steam carrots and cabbage for approximately 6-8 minutes until tender
Remove salmon from the oven, top with dill and serve with potatoes and vegetables
