Greek baked salmon with garlic tzatziki and herby potatoes

How to make it

1. 1

   Preheat the oven to 200°C.

2. 2

   Cut the potatoes into wedges. Toss with half the olive oil, the dried thyme, half the oregano, salt and pepper. Spread out on a baking tray and roast in the oven for about 25 minutes until golden and tender.

3. 3

   Coarsely grate the cucumber and squeeze out as much liquid as possible with your hands or in a clean tea towel.

4. 4

   Mix the grated cucumber with the Greek yoghurt, one crushed garlic clove, 1 tsp lemon juice, salt and black pepper. Put the tzatziki in the fridge.

5. 5

   Place the salmon fillets in an ovenproof dish. Drizzle over the rest of the olive oil, squeeze over the juice of half the lemon, and season with the rest of the garlic (grated), oregano, salt and pepper.

6. 6

   When the potatoes have about 12 minutes left, put the salmon in the oven and bake until it reaches a core temperature of about 52°C (about 10–12 minutes).

7. 7

   Serve the juicy salmon with the herb-roasted potatoes, creamy tzatziki, lemon slices and a fresh side salad.