Baked Salmon and Mixed Potato Salad

Hello to my fellow carers! To help you celebrate the inspiring season of Spring, we are featuring some delicious and colourful culinary delights, guaranteed to fertilise the soul and bring a little healing to the body.

Enjoy!

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Enjoyed as a side dish or the main event. Salmon is full of omega 3 essential fatty acids, that reduce inflammation and protect cardiovascular health. Joined by antioxidant rich greens, fibre and carbohydrates, this dish truly is a nutritional all-rounder.

INGREDIENTS

• 2 fillets salmon
• 1 tablespoon oil for cooking
• 3 sweet potatoes chopped into cubes
• 3 potatoes chopped into cubes
• 125g whole egg mayonnaise (preferably organic)
• 1⁄4 cup cucumber finely chopped
• 1⁄2 cup celery finely chopped
• 1 cup green beans chopped
• 2 tablespoons full fat sour cream
• 2 tablespoons chives finely chopped
• 2 tablespoons parsley finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 3 hard boiled eggs cut into quarters
• Salt and pepper to taste

METHOD

Preheat oven to 180°C. Place salmon fillets on a tray lined with baking paper and rub with oil. Bake for 20 minutes. Boil potatoes until just cooked, approx. 20 minutes. Drain and cool. Boil green beans for 3 minutes. Drain and set aside. In a large bowl place mayonnaise, cucumber, celery, sour cream, chives, parsley, lemon juice, olive oil, egg, salt and pepper. Mix until combined. Add potatoes and salmon (flake salmon with a fork into the salad) and give a gentle mix. Season with salt and pepper.

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