Baked salmon with green bean and apple salad and yoghurt dressing
Large, juicy flakes of baked salmon need little more to accompany them than a simple salad of cucumber and watercress, a mound of steamed spinach, or brown bread spread with a thick blanket of lemon mayonnaise. Here, yoghurt is the perfect accompaniment.
- Preheat the oven to 200 degC. Place the salmon, skin-side down, in a shallow baking dish. Brush with oil and season with salt. Splash with the wine and slide the dish into the oven. Cook for 10 minutes, remove from the oven and allow to cool to room temperature.
- Trim the beans and steam them over salted water until only just tender - about 2-3 minutes. Refresh them under cold running water. Cut the apple in half, core, then slice thinly.
- Grate the lemon zest into a bowl and add the juice. Whisk in the oil and season with a little salt and pepper. Drain the beans on absorbent paper, tip into a large bowl with the sliced apple and chervil leaves and lightly toss with the dressing. Serve alongside the salmon with the yoghurt.