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Lemon Pepper Atlantic Salmon with Herbed Yoghurt Sauce

SERVES 10
PREPARATION 10 minutes
COOKING TIME 30 minutes

INGREDIENTS
5 x 270g packets frozen Birds Eye Atlantic Salmon Lemon Pepper
500g natural yoghurt
¼ cup chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons water
Lemon wedges and fresh dill for serving

STEP 1
Remove frozen Birds Eye Atlantic Salmon from plastic and place in single layer in a large baking dish, pepper side up.

STEP 2
Cook in a preheated oven at 200ºC for 30-35 minutes.

STEP 3
Combine yoghurt and herbs, stirring in enough water to make a pouring consistency. Arrange cooked fish on a serving platter. Serve with sauce, garnish with lemon wedges and fresh dill.

TIP
Step 1 can be done the day before, cover salmon with plastic wrap and store in the refrigerator overnight to defrost. Remove plastic wrap and cook thawed fish for 20 minutes.

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