Fried salmon with oven baked root veg and creamy cucumber salad

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Step 1

Set the oven to 200°C. Cut unpeeled potatoes, beetroot and parsnips into 1 cm pieces. Mix them with a little olive oil, sesame seeds, a pinch of salt and pepper on a sheet of parchment paper. Roast in the oven for 20-25 min until golden. TIP: Use two baking trays for 4 people so that all the vegetables can fit.

Step 2

Finely chop or press garlic. Cut cucumber into thin slices. Coarsely chop dill. Grate a generous pinch of lemon zest and then cut the lemon in half widthwise, and then one half into thin slices.

Step 3

Mix cucumber, yogurt, half of the garlic and half of the dill in a small bowl. Season with salt and pepper.

Step 4

Mix 1dl of water, vegetable broth cube, lemon zest, a generous splash of lemon juice and remaining garlic in a bowl. Heat a splash of olive oil in a large frying pan over medium-high heat when there are 10 minutes left in the root vegetables' baking time. Fry salmon skin side down for 3-4 min.

Step 5

Turn the salmon over, pour over the broth and add a dollop of butter. Fry for another 3-4 min, until cooked through. TIP: The salmon is ready when the meat is opaque in the middle.

Step 6

Arrange salmon, sesame-roasted root vegetables and creamy cucumber salad on plates. Garnish with lemon slices and remaining dill.