Wild Salmon, Roasted Radishes & Herby Yogurt Bowl

• 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
• 2 heaped tablespoons (20g) of 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

Method

1. 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. 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. 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. 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. 5

   Serve with a sprinkle of chopped dill.