Description
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce is a fresh and flavorful dish perfect for a satisfying dinner. The tender salmon is seasoned with lemon zest and fresh dill, roasted to perfection alongside crispy potato wedges. Served with a tangy creamy pickle dill sauce, this meal combines vibrant herbs and zesty pickles for an irresistible finish.
Ingredients
Scale
Salmon and Seasoning
- 1.6 lb salmon fillet
- 1/4 bunch fresh dill, finely chopped
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- Pinch of salt
Potato Wedges
- 2 lb potatoes
- 2-3 tablespoons olive oil
- 1 teaspoon sea salt flakes
- Pinch of freshly ground black pepper
Creamy Pickle Dill Sauce
- 1 cup sour cream
- 3 tablespoons mayonnaise
- 10 pickles, finely diced
- 1/4 bunch fresh dill, finely chopped
- Pinch of salt
Instructions
- Prepare the potatoes: Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and cut them into wedges. In a large bowl, toss the potato wedges with 2-3 tablespoons of olive oil, sea salt flakes, and freshly ground black pepper until evenly coated.
- Roast the potatoes: Spread the potato wedges in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
- Season the salmon: While the potatoes roast, prepare the salmon. Place the salmon fillet on a lined baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with the finely chopped 1/4 bunch dill, lemon zest, lemon juice, and a pinch of salt. Rub the seasonings gently over the salmon to coat evenly.
- Roast the salmon: When the potatoes have about 15 minutes left to cook, place the salmon in the oven. Roast the salmon for about 12-15 minutes or until it flakes easily with a fork, depending on thickness.
- Make the creamy pickle dill sauce: While the salmon and potatoes finish cooking, combine 1 cup sour cream, 3 tablespoons mayonnaise, finely diced pickles, the remaining 1/4 bunch of finely chopped dill, and a pinch of salt in a bowl. Mix well until creamy and evenly combined.
- Serve: Plate the roasted salmon alongside the crispy potato wedges and a generous dollop of creamy pickle dill sauce. Garnish with additional dill or lemon wedges if desired, and serve immediately for best flavor and texture.
Notes
- For extra crispy potatoes, soak the wedges in cold water for 30 minutes before cooking to remove excess starch, then dry thoroughly.
- The cooking time for salmon may vary based on thickness—adjust accordingly to avoid overcooking.
- Pickles can be adjusted in quantity depending on your preference for tanginess in the sauce.
- Fresh dill is essential for the best flavor, but if unavailable, dried dill can be used in smaller amounts.
- This recipe can be adapted to gluten-free diets by ensuring pickles and mayonnaise are gluten-free.
