Roasted Salmon and Dill Fishcakes with Cherry Tomatoes & Green Beans

Preheat the oven to 180C.

Bring a saucepan of salted water to the boil.

Peel and chop the potato into even-sized small pieces.

Add the potatoes to the boiling water.

Thinly slice the spring onion and thickly slice the cherry tomatoes.

Chop the garlic and finely chop the dill.

Zest and juice the lemon, reserving the correct amount of juice.

Line a baking tray with baking paper and place the salmon in the middle.

Place the salmon in the oven.

In a bowl, mix together the yoghurt, dill and lemon juice. Season to taste and set aside in the fridge.

When the potatoes are tender, drain and then return to the pan.

Mash the potatoes and whisk the egg in a small bowl.

Add the spring onion to the mash potato and season well with salt and pepper.

Remove salmon from the oven. Remove the skin and flake the salmon into the potato mixture.

Add the lemon zest and egg (roughly 1/4 egg per person) mix well.

Shape the potato-salmon mixture into round patties.

In a frying pan melt the butter over medium heat.

In another pan, heat the olive oil over medium heat.

Add the green beans and garlic to the butter and sautee until beginning to soften.

When the olive oil is hot, add the salmon cakes and cook about 3-4 minutes on each side (do so in batches if needed), or until gold and crispy.

Add the cherry tomatoes with the green beans and sautee.

Remove the green beans and cherry tomatoes from the heat and distrubute amongst the plates.

Distribute the salmon cakes and green beans among serving plates.

Serve with dill yoghurt and garnish with any remaining dill sprigs.