Salmon with dill and capers dressing

If you like salmon this meal is one for you. It's delicious for either lunch or dinner
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  • 3
  • 10
  • 30 mins
  • Easy
Nutrition per serve
  • Energy 2225kj
  • Protein 45g
  • Carbohydrate 29g
  • Total fat 24g
  • Saturated fat 6.5g
  • Dietary fibre 7.7g
  • Sodium 161mg


500g potatoes, cut into quarters

500g salmon fillets

1/3 cup low fat natural yoghurt

1 tablespoon lemon zest

Juice of 1 lemon

½ teaspoon black pepper

2 tablespoons dried dill

1 tablespoon capers

300g baby spinach leaves

250g green beans, topped and tailed


  1. Steam the potatoes in the microwave, until they start to soften. Transfer potatoes to a large roasting tray, and roast (at 180 degrees) for about 10-15 minutes, until the potatoes crisp a little.
  2. Heat a large non-stick frying pan over medium heat, and start cooking the salmon fillets. After about 3-5 minutes, flip the salmon over. Cook for a couple of minutes, until the salmon is cooked through.
  3. Meanwhile, make the dressing. Heat the natural yoghurt and lemon zest in a small sauce pan over low heat until it just starts to simmer, then add the lemon juice, dill and pepper. Stir for 30 seconds and remove from heat.
  4. Add the capers to the dressing. Stir well.  
  5. In a separate small sauce pan, add the spinach.  Heat on low-medium to wilt the leaves (approximately 1 minute).
  6. Steam the green beans. To do this, place into a microwave safe dish with five centimetres of water in the bottom. Cover and microwave on high for approximately 5-6 minutes.
  7. To serve: Place a bed of spinach down for the salmon, and serve a salmon piece with a scoop of roast potato and a good serving of steamed green beans. Drizzle with a little of the dressing, and enjoy!

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