This warm potato and wild salmon salad is a celebration of fresh coastal flavours and nourishing ingredients. Flaky wild salmon, tender potatoes, and salty samphire are brought together with a creamy yogurt dressing, boosted with our beef organ blend for an effortless nutrient boost. Packed with flavour and vibrant seasonal ingredients, it's a wholesome meal that's just as perfect for a light summer lunch as it is for an easy weeknight dinner.

Serves 2 

Ingredients: 

• 500g jersey royal potatoes 
• 2 wild salmon fillets 
• A bunch of dill - finely chopped 
• The juice and zest of 1/2 lemon 
• 200 organic Greek yogurt 
•  extra virgin olive oil 
• 1 scoop Organised 
• A handful of samphire - trimmed 
• Salt & pepper to taste 

1. Add the potatoes to a pan of boiling salted water and cook on a medium heat for 15-20 minutes until they are soft when pierced with a fork. 2-3 minutes before the potatoes are done add in the samphire.
2. In the meantime fill a large pan (big enough for the salmon fillets) with boiling water and place on a low heat. 
3. Gently lower the salmon fillets and poach for 10 minutes. Remove and leave to cool. Cut off the skin and break the salmon into chunks. 
4. Drain the potatoes and and cut them in quarters. Add the samphire and potatoes to a large bowl and toss them with the chopped dill, a generous drizzle of olive oil, salt and pepper. 
5. Make the yogurt dressing: mix together the greek yogurt, organised, lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. 
6. Arrange the potatoes and samphire on a large plate. Add on top the salmon chunks and drizzle with the yogurt dressing.