Bali Beets Salmon

20 Minute Bali Beets Salmon. Clean plates all round, you will love this!

Serves: 2 (easily doubled) Time: 20 minutes

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Fresh Ingredients

• 2 x 110g Salmon Fillets, skin removed

• 1 Spring Onion, sliced

• 250g Cooked Beetroot, diced and 3 tbsp of the juice reserved

• 2 Potatoes, cut into chunks (or quartered baby potatoes)

• 100g Greek Yoghurt

Cupboard Ingredients

• 1 Garlic Clove, minced

• 1 Tablespoon Curry Powder (optional)

• 1 Teaspoon Veg Oil

• 1.5 Tablespoons Olive Oil

Method

1. Heat the oven to 240°C. Toss the potatoes in 1 teaspoon of the veg oil and the curry powder (optional). Season and bake in the oven for 20 mins.

2. In a bowl, add the beetroot juice, diced beetroot, spring onions, yoghurt, garlic, 1 tablespoon of olive oil and seasoning. Mix together and set aside.

3. Next, add the salmon to a baking tray lined with foil. Drizzle the remaining oil on top of the fillets and season well. Pop the tray in the oven for around 8 minutes - until the fish is cooked to your liking.

4. When ready serve the crispy potatoes and salmon together with the beetroot dip on the side for dunking your potatoes.

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Rosie ❤️