Looking for a delicious and easy-to-make recipe for any occasion? Look no further than Dijon Salmon and Crispy Potatoes! This dish is bursting with flavor and is sure to impress your family and friends.
Why You’ll Love This Recipe:
- The combination of dijon mustard and fresh herbs gives the salmon a rich and tangy flavor.
- The crispy potatoes add a delightful crunch to every bite.
- This dish is perfect for meal prep – make a batch and enjoy it throughout the week.
Ingredient Notes:
- Baby potatoes: These add a creamy texture and can be substituted with regular potatoes.
- Dijon mustard: Adds a tangy kick to the salmon.
- Salmon fillets: Skin-on fillets help maintain the shape of the salmon during cooking.
- Greek yogurt: Can be substituted with extra mayonnaise or sour cream for a creamier texture.
Step-by-Step Instructions:
- Preheat the oven and boil the potatoes until tender.
- Toss the potatoes in olive oil, salt, and parsley, then roast until crispy.
- Mix dijon mustard, garlic, salt, and pepper, then coat the salmon fillets.
- Combine mayonnaise, Greek yogurt, dijon mustard, dill, lemon zest, capers, and honey for the sauce.
- Grill the salmon until cooked through and serve with the crispy potatoes and green salad.
Helpful Tips:
- For a crispy skin on the salmon, pat it dry before seasoning.
- Store any leftover sauce in an airtight container in the fridge for up to 3 days.
- Swap out the salmon for another type of fish for a different flavor profile.
Expert Tips for the Best Results:
- Marinate the salmon in the dijon mixture for at least 30 minutes for maximum flavor.
- Squeeze fresh lemon juice over the salmon before serving for a burst of freshness.
Serving Suggestions:
Pair this dish with a side of roasted vegetables or a light salad for a complete meal. A glass of white wine or sparkling water with lemon slices makes the perfect accompaniment.
Storage and Reheating Tips:
Store any leftovers in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through to maintain the crispy texture of the potatoes.
Frequently Asked Questions:
- Can I use skinless salmon fillets? Yes, but the skin helps the salmon hold its shape.
- Can I make the sauce ahead of time? Yes, store it in the fridge until ready to use.
- Can I use dried herbs instead of fresh? Fresh herbs will provide a more vibrant flavor, but dried herbs can be used in a pinch.
- Can I use a different type of mustard? Dijon mustard provides a unique flavor, but you can experiment with other types for a different taste.
Conclusion:
Dijon Salmon and Crispy Potatoes is a delightful dish that is sure to become a favorite in your meal rotation. Try it out and let us know how it turns out – we’d love to hear your feedback! Enjoy!
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Dijon Salmon and Crispy Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour and 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Description
This delicious recipe features crispy potatoes paired with juicy dijon salmon, topped with a creamy dill sauce. It’s the perfect balance of flavors and textures for a satisfying meal.
Ingredients
- – 700 g baby potatoes, washed
- – 2 tbsp sea salt flakes
- – Olive oil spray
- – 2 tbsp finely chopped fresh parsley
- – Juice of 1/2 lemon
- – 1 tsp freshly minced garlic
- – 1 tsp dijon mustard
- – 1/2 tsp sea salt flakes
- – 1/4 tsp cracked black pepper
- – 3 tbsp olive oil
- – 4 salmon fillets, skin on
- – 125 g whole-egg mayonnaise
- – 125 g Greek yoghurt
- – 1 tsp dijon mustard
- – 3 tbsp finely chopped fresh dill
- – Juice and zest of 1/2 lemon
- – 1 tsp finely chopped capers
- – 1 tsp sea salt flakes
- – 1/2 tsp honey (optional)
- – 1 tbsp water
- – Green leafy salad
- – 1/2 lemon, sliced into rounds
Instructions
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Prepare the Potatoes:
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Place the baby potatoes in a large pot, cover with water, and add 1 tablespoon of sea salt. Bring to a boil, then simmer over medium heat for 20–25 minutes until tender. Drain and let them steam in the colander for 5 minutes to reduce moisture.
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Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
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On a baking tray lined with parchment paper, arrange the potatoes. Using a spatula or the bottom of a glass, gently press each potato to flatten slightly.
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Sprinkle the potatoes with the remaining 1 tablespoon of sea salt and spray generously with olive oil.
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Bake for 45 minutes or until the bottoms are golden and crispy.
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Prepare the Salmon:
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In a small bowl, combine the parsley, lemon juice, minced garlic, Dijon mustard, sea salt, cracked black pepper, and olive oil.
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Place the salmon fillets, skin-side down, on a baking tray lined with parchment paper.
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Spoon the marinade over the salmon, ensuring each fillet is well coated.
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After the potatoes have baked for 30 minutes, add the salmon to the oven and bake for an additional 15 minutes, or until the salmon is cooked through.
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Prepare the Creamy Lemon Dill Sauce:
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In a bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, chopped dill, lemon juice and zest, chopped capers, sea salt, and honey (if using).
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Add water a little at a time if you prefer a thinner consistency.
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Refrigerate until ready to serve.
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Serve:
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Divide the crispy potatoes and salmon fillets among plates.
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Serve with a side of green leafy salad and lemon slices.
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Drizzle the creamy lemon dill sauce over the salmon or serve on the side.
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Notes
- For extra flavor, consider adding a sprinkle of smoked paprika to the potatoes before baking.
- Salmon can be substituted with other firm, white fish fillets like barramundi or snapper; adjust cooking times accordingly.
- Leftover potatoes can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- The creamy sauce can be prepared a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 salmon fillet with potatoes and sauce
- Calories: 750
- Sugar: 5g
- Sodium: 910mg
- Fat: 53g
- Saturated Fat: 9g
- Unsaturated Fat: 41g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 110mg