Lemon Garlic Grilled Salmon

4 salmon fillets (150–180 g each) 

3 cloves garlic, finely minced 

Juice of 1 lemon 

1 tbsp olive oil 

Salt, to taste 

Freshly ground black pepper 

Mix garlic, lemon juice, olive oil, salt, and pepper. 

Coat the salmon fillets with the mixture and rest for 15–20 minutes. 

Heat a grill pan or barbecue to medium-high heat. 

Grill salmon for 4–5 minutes per side, depending on thickness, until just cooked through. 

Serve immediately with a squeeze of fresh lemon. 

600 g baby potatoes 

20 g butter 

2 tbsp chopped fresh parsley 

Salt, to taste 

Boil potatoes in salted water until tender, about 15–20 minutes. 

Drain and return to the warm pot. 

Add butter and parsley. 

Toss gently until coated. 

Adjust salt and serve warm. 

250 g green beans, trimmed 

250 g carrots, sliced 

1 tsp olive oil or butter (optional) 

Salt and pepper, to taste 

Steam carrots for 5 minutes. 

Add green beans and continue steaming for another 4–5 minutes until tender-crisp. 

Transfer to a serving bowl. 

Season lightly with salt, pepper, and a little olive oil or butter if desired. 

Serve immediately. 

400 g Greek yoghurt 

1 medium cucumber, finely diced or grated 

2 tbsp fresh dill, finely chopped 

Salt, to taste 

Freshly ground black pepper 

Combine yoghurt, cucumber, and dill in a bowl. 

Season with salt and pepper. 

Mix well and chill for at least 15 minutes. 

Serve cold alongside the salmon.