Dill salmon with potato wedges and a creamy pickle and dill sauce
A delicious recipe featuring dill salmon with potato wedges and a creamy pickle and dill sauce, perfect for a hearty meal.
Equipment
- oven
- baking dish
- mixing bowl
- knife
- Cutting board
Ingredients
Salmon and Sauce Ingredients
- 1.6 lb salmon fillet
- 0.5 pot fresh dill enough for both salmon and sauce
- 1 whole lemon zest and juice
- 1 tablespoon olive oil
- 1 pinch salt
Potato Wedges Ingredients
- 2 lb potatoes
- 2-3 tablespoon olive oil
- 1 teaspoon sea salt flakes
- 1 pinch fresh black pepper
Pickle and Dill Sauce Ingredients
- 1 cup sour cream
- 3 tablespoon mayonnaise
- 10 pieces pickles cut in small cubes
- 0.5 pot fresh dill fine chopped
- 1 pinch salt
Instructions
Preparation Instructions
- Preheat the oven to 350ºF.
- Place the cleaned salmon fillet on an ovenware with the skin facing down.
- Chop the dill fine.
- Wash the lemon and grind the zest of the lemon.
- Add lemon juice, olive oil, dill, and lemon zest over the fish, covering it completely.
- Finish with a pinch of salt.
- Bake in the oven for approximately 20-25 minutes or until the inner temperature of the salmon is 130º-140ºF.
- In parallel, prepare the wedges by cleaning and peeling the potatoes (if preferred) and cutting them into wedge shape.
- Place the wedges in a wide ovenware, spread out as much as possible.
- Pour olive oil over the wedges, ensuring they are covered, season with salt flakes and black pepper.
- Bake in the oven at 425ºF for approximately 35-40 minutes until golden and crunchy.
Notes
Adjust the doneness of the salmon according to your preference. Use fresh ingredients for the best flavor.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!