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Salmon and Yogurt Potato Salad

13th October 2016


Hello you lovely lot! The other night poor PB was feeling poorly so our normal divide and conquer approach went right out the window and I had both kids and tea to get ready. It’s only fair considering he had to do everything for a full week whilst I was out for the count with labyrinthitis I suppose! We are passionate about cooking from fresh and rarely will use a packed mix for dinner; we’ve always thought that it’s just as easy to cook something from scratch using real food instead of using these mixes.

So if you’re stuck for ideas of something for your tea tonight have a go at what I rustled up in about 25 minutes.

2 salmon fillets (1 per person with some cut off each fillet for LB!)

4 new potatoes per person (we cooked 12 as LB has a smaller portion)

1 lemon

125g pack of asparagus tips

115g pack of samphire

1 Tbsp Olive Oil

1 Tbsp plain zero fat yogurt

1 crushed garlic clove

Salt and pepper to taste

  1. Preheat oven to 190°C and prepare a baking tray by spraying with Frylight 1 Cal spray
  2. Put a small and a medium saucepan of water on to boil
  3. Simply put 2 salmon fillets on a baking tray and squeeze half of the lemon over both fillets and season with salt and pepper, place the half of the lemon into the tray with the salmon
  4. Bake salmon for 18 minutes
  5. In the mean time cut the potatoes in half and place into the boiling water – they will cook in about 10-15 minutes, they’re ready when you can easily insert a knife into them
  6. Prepare the asparagus if you aren’t using tips by breaking the woody bottom part off and place into boiling water, they will cook in 4 minutes so don’t go too far!
  7. Remove the cooked asparagus from the water but don’t throw the water away
  8. Place asparagus into a bowl and drizzle with olive oil, season to taste
  9. Put the samphire into the water you used to cook the asparagus (thus avoiding another pot to clean!) and cook for 2 minutes
  10. Whilst the samphire is on, drain the potatoes and add a the yogurt and crushed garlic and mix thoroughly
  11. Remove the samphire from the water and mix with the other half of the lemon juice – do not add any salt as it is already quite salty tasting
  12. Remove the salmon and serve all together


For LB I didn’t add the yogurt to the potatoes (he prefers them plain) and dissected the salmon to within an inch of it’s life. I also served cucumber instead of asparagus as he is not a fan of the wee side affect that comes with eating asparagus! The bonus was LB loved the samphire and ate loads of it so there’s a new veggie that we can put into the repertoire for him.

With delicious, healthy food that’s quick to knock up there’s no need to opt for the packet products! What’s a great mid week meal that you like to rustl up when time is tight and the kids are hungry?


Mama Fairbear x