Name: Crisp skin salmon with herb yoghurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 200 grams piece salmon, skin on; 2 tbsps extra virgin olive oil; 1/4 cup fresh flat-leaf parsley leaves, chopped finely, plus extra to serve; 1 small garlic clove, crushed; 1/4 tsp chilli flakes; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1 tsp lemon juice; 80 grams Greek yoghurt; 125 grams microwave brown rice, heated

Crisp skin salmon with herb yoghurt

A healthy, dinner-for-one doesn't take long to make and makes for a great leftover-lunch.

Serves 1

Prep

10M

Cook

10M

Total

20M

If you’re looking for a quick, but healthy weeknight dinner, then you must try this tasty salmon dinner! Finished with herb yoghurt and chilli flakes, this weeknight-wonder heroes the best part of the salmon: its crispy skin.

Another delicious way to celebrate salmon is with our classic salmon fishcake recipe that’s great for lunchboxes. Or you can try our sticky Teriyaki salmon for dinner tomorrow night!

Ingredients

200 grams piece salmon, skin on

2 tbsps extra virgin olive oil

1/4 cup fresh flat-leaf parsley leaves, chopped finely, plus extra to serve

1 small garlic clove, crushed

1/4 tsp chilli flakes

1/4 tsp ground cumin

1/4 tsp ground coriander

1 tsp lemon juice

80 grams Greek yoghurt

125 grams microwave brown rice, heated

Method

1.Rub salmon fillet with 1 teaspoon of the olive oil. Season all over with salt flakes.

2.Cook salmon, skin-side down, in a heated frying pan or on a barbecue flat plate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or until done as desired. Salmon is best served a little rare in the centre.

3.For the herb yogurt, combine the parsley, fresh coriander, garlic, chilli flakes, ground cumin and coriander and lemon juice; mix until smooth. Stir in yoghurt and season.

4.Serve salmon fillet with herb yoghurt, brown rice. Drizzle with remaining olive oil and extra parsley, if desired.

Cook the salmon in an air fryer – preheat to 200C for 3 minutes. Rub salmon with oil, then sprinkle with salt flakes. Line the air fryer basket with a silicone mat, if available. Place salmon, skin-side up, in the basket; cook for 8 minutes until skin is crisp and salmon is cooked to your liking.

Not suitable to freeze.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Amber De Florio