Salad Sunday: Salmon and Potato salad

Salmon and potato salad with lemon yoghurt dressing

serves 4

4 large slices fresh salmon
salt
pepper
2 tablespoons olive oil
14 small potatoes, boiled
1 head of lettuce, shredded
2 tablespoons capers
2 tablespoon dill, chopped
1 teaspoon lemon zest
2 cups plain yoghurt
2 tablespoons lemon juice
salt
pepper


Place the salmon on a baking tray and sprinkle with salt and pepper.
Drizzle with olive oil.
Bake at 350F for 8 minutes.
Remove, cool and cut into pieces.
Slice the potatoes and mix with lettuce, capers, dill, lemon zest and salmon.
Mix yoghurt and lemon juice in a bowl and taste with salt and pepper.
Pour the dressing over the salad and serve.

Enjoy!

-Photography Studio Dreyer Hensley