This spring salmon plate is a celebration of seasonal eating, bringing together peppery roasted radishes, perfectly cooked salmon, and a creamy herby yogurt sauce that brings everything together. As the weather warms and spring produce comes into season, it's the perfect time to embrace simple, nutrient-dense meals that also comes together in no time. The yogurt dressing is blended with our beef organ powder for an easy boost of nutrients, adding extra nourishment without compromising on flavour. Light yet satisfying, this is the kind of meal that effortlessly supports your health from within while making the most of the season's best produce.

Serves 2 

Ingredients: 

• 2 wild salmon fillets 
• 300g radishes - cut in half 
• 1/2 tbsp garlic granules 
• A generous drizzle of extra virgin olive oil 
• Salt & pepper to taste 
• Optional: a sprinkle of sesame seeds or chilli flakes for an extra spicy kick 
  

For the yogurt sauce: 

• 300g organic Greek yogurt - the thicker the better 
• 1 scoop Organised 
• The juice and zest of 1/2 organic/unwaxed lemon 
• 1 garlic clove - crushed 
• A small bunch of dill - finely chopped + extra for sprinkling on top 
• 1 tbsp extra virgin olive oil 
• Salt & pepper to taste 

1. Add the radishes to a large baking tray and drizzle on top the olive oil, garlic granules, salt and any other spices you might want to add.
2. Add in 2 salmon fillets and roast in the oven at 180 degrees Celsius for 25-28 minutes until the radishes are slightly crispy around the edges and the salmon is cooked through. 
3. In the meantime make the yogurt sauce. Simply mix all the ingredients into a bowl until well combined. Adjust with salt and pepper. 
4. To assemble spread few spoonfuls of the sauce at the bottom of a plate. Add on top the salmon fillet and the roasted radishes. 
5. Serve with a sprinkle of chopped dill.