(Makes 4 servings)

INGREDIENTS

For the salmon:
• 1 tbsp of olive oil
• 800 grams of Salmón de Chile, in 4 fillets
• ground pepper to taste

For the sauce:
• 1 cup of plain yogurt (170 grs)
• ½ cup of chopped dill
• juice of ½ a lemon
• 1 tbsp of olive oil
• salt to taste

For the chips:
• 1 kg of sweet potatoes
• vegetable oil for frying
• salt to taste

PREPARATION
For the sauce:
1. Place the yogurt, dill, lemon juice and oil in a bowl and mix well. Season with salt and refrigerate.

For the chips:
1. Wash the sweet potatoes well and scrub the peels.
2. Cut the sweet potatoes into thin slices with the help of a vegetable slicer.
3. Heat the oil and fry the potatoes until golden brown. Season with salt to taste.

For the salmon:
1. Heat a non-stick frying pan with oil in it. Meanwhile, season the salmon fillets with salt and pepper.
2. Place the salmon fillets with the skin side down in the skillet. When the meat near the skin is changing color, turn the salmon over and finish cooking for about 4 more minutes on each side.
3. Serve the fillets, accompanied by the sweet potato sauce and chips.

Suggestion: if you prefer, make the sweet potato chips in the oven at 180 ° C, over oil-coated baking paper. Roast for 30 minutes, turning the chips after 15 minutes.

Hand-on 30 minutes