baked salmon with kefir herb sauce

Is this not one of the tastiest dishes you’ve ever seen?!
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​This ‘Baked Salmon with Kefir Herb Sauce’ is a taste sensation and has the added benefits from using our Kefir pourable. The 13 active culture strains will help keep your immunity boosted, and it’s versatile enough to use in your everyday cooking and baking… it’s a win win *wink*

Alrighty, you’ll need…

Kefir Herb Sauce:

• 1 cup The Collective Kefir
• 1 spring onion, green part only
• 1 cup fresh herbs: a mix of coriander, mint, parsley, fennel
• 1 Tbs honey
• 1 clove garlic
• Salt and pepper

Ingredients:

• 800g kumara or potato, peeled and cut into cubes
• 1 lemon, cut into halves and thinly sliced
• 2 red onions, skin and ends removed and cut into wedges
• Olive oil
• Salt and pepper
• 1 head broccoli, cut into florets
• 600g salmon fillets
• 1 tsp paprika

Now all you have to do is…

1. To make the kefir herb sauce, place spring onion, herbs and garlic into a food processor and process until minced. Add kefir and honey and continue to process until blended. Season to taste with salt and pepper. Refrigerate until required.
2. Preheat oven to 220°C.
3. Place potatoes (or kumara), lemon slices and onion wedges onto a paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes at 220°C.
4. Remove tray from oven, and flip the vegetables. Add salmon and broccoli to the tray. Drizzle with olive oil, season with salt and pepper. Sprinkle paprika over the salmon fillets only. Bake for 12-15 minutes until salmon is cooked and broccoli is just starting to char.
5. Spoon over generously with kefir herb sauce prior to serving.