Want an idea to jazz up your baked salmon and also get those fussy eaters to eat their greens?
A touch of thyme and garlic, and yoghurt on top will see this recipe take a regular spot on your weekly schedule.

Serves: 2

2 salmon fillets
3 garlic cloves, crushed
1 cup green beans
2 tsp thyme
2 tbsp olive oil
400g natural yoghurt (low fat optional)
16 asparagus spears

Pre-heat oven to 160ºC.
Place salmon, asparagus and green beans in a deep baking dish.
In a small bowl mix olive oil, crushed garlic and thyme, then brush mixture onto salmon fillets and pour leftover amount over vegetables.
Bake in oven for 40 minutes or until salmon is cooked in the centre.
Divide vegetables and salmon fillets onto 2 plates.
Pour yoghurt over the top of salmon fillets to serve.

Melanie McGrice in the kitchen

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