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