Lemon Dill Salmon

Ingredients: (Makes 1)

Salmon 1 fillet
Low Fat Mayo 1 tsp
Potato 1, large
Garlic 3 cloves, crushed
Olive Oil 2 tsp
Lemon Juice yield of a wedge
Lemon Zest
Dill 1 tsp, chopped
Rosemary pinch
Salt 2 pinches
Pepper a twist
Carrots 2, medium
Honey 1 tsp
Parsley 3-4 leaves
Greek Yoghurt 1 tsp

Instructions:

Preheat the oven to 200 degrees. Next, wash the potato (peel if you wish) before
cutting thin slices down the potato. Be careful not to cut all the way through. Place
the potato on a roasting tray.

To a small bowl, add 2 garlic cloves (crushed), olive oil, rosemary, and salt. Mix well
and then spoon over the potato. Add the roasting tray to the oven for 60 minutes.
Next prepare the honey roast carrots. In a bowl, add the carrots (topped, peel if
you wish). Add the tsp of olive oil and salt. After 20 minutes of the potatoes

cooking, add the carrots to the roasting tray. Cook for 20 minutes before drizzling
the honey over the carrots.

With 15 minutes remaining, add the salmon fillet (with salt and a slice of lemon) to
the roasting tray.

As the salmon cooks, make the lemon dill sauce. In a bowl, add the low-fat mayo,
greek yogurt, lemon juice, zest, and the dill (finely chopped).

Once the 60 minutes is up, plate up the food and spoon the lemon dill sauce over
the salmon and add some fresh parsley leaves to the carrots.

Nutrition Facts: