Grilled Salmon, Roasted Vegetables, and Garlic Dip

Ingredients

• 4 salmon fillets
• 600 g potatoes
• 1 zucchini
• 2 bell peppers
• 4 cloves of garlic
• olive oil
• salt and freshly ground pepper
• herbs to taste
• arugula for serving

For the garlic dressing

• 200 g of plain or Greek yogurt
• 1–2 cloves of garlic
• a little lemon juice
• salt and pepper

Method

1. Wash the potatoes and slice them thinly. Cut the zucchini and bell peppers into smaller pieces. Arrange the vegetables in a baking dish, add whole or lightly crushed garlic cloves, drizzle with olive oil, and season with salt, pepper, and your favorite herbs. For a more distinctive flavor, season the vegetables with thyme, rosemary, or smoked paprika. Add the arugula just before serving so it stays fresh and crisp.
2. Bake in an oven preheated to 200 °C for about 35–45 minutes, until the potatoes are tender and the vegetables are nicely browned. You can stir everything once while baking.
3. Season the salmon fillets with salt and pepper and brush them with a little olive oil. Grill them on a hot grill or in a grill pan on both sides—about 3–5 minutes per side, depending on their thickness.
4. For the dressing, mix the yogurt with pressed garlic and lemon juice. Season with salt and pepper, and let it sit for a short while.
5. Arrange a bed of fresh arugula on a plate, add the roasted vegetables and grilled salmon. Finally, top it all with a yogurt-garlic dressing to taste.