Zesty salmon parcels with dill sauce recipe | Sainsbury`s Magazine

Ingredients

• 200g purple sprouting broccoli, or Tenderstem
• 250g asparagus
• 600g new potatoes or Jersey Royals, scrubbed
• 40g butter, melted
• 40g Parmesan, finely grated
• 4 spring onions, roughly chopped
• 1 x 600g salmon joint, or 4 fillets, skinned
• 2 lemons
• 150g Greek-style yogurt
• 2 tbsp chopped dill, plus sprigs to garnish
• 1 tbsp wholegrain mustard