Cook mode
Salmon Beetroot Potato Boxes with Dill Yoghurt
Roasted salmon flakes, baby potatoes, beetroot, cucumber, spinach, and lemon dill yoghurt packed as satisfying lunch boxes.
35 min520 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
520 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 520 kcal |
| Protein | 32g |
| Carbohydrate | 58.5g |
| of which sugars | 10.5g |
| Fat | 18.5g |
| of which saturates | 5.2g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Cook the potatoes
Halve any large baby potatoes, then put all the baby potatoes in a saucepan with cold water. Bring to the boil and simmer for 14 to 16 minutes until a knife slides in easily.
Timer: 16 min