Description
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce recipe is a flavorful and balanced meal perfect for any dinner. The tender baked salmon is brightened with fresh dill and lemon, paired with crispy oven-roasted potato wedges and complemented by a tangy, creamy pickle dill sauce. It’s a delightful combination that’s both comforting and fresh, ideal for serving family or guests.
Ingredients
Scale
Salmon
- 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 Salmon: Preheat your oven to 350°F (175°C). Place the salmon fillet skin side down in an oven-safe dish. Drizzle lemon juice and olive oil over the salmon. Evenly sprinkle fresh dill and lemon zest on top, then season lightly with salt.
- Bake the Salmon: Bake the salmon for 20-25 minutes until the internal temperature reaches 130°F-140°F. The salmon will continue cooking slightly after removing from the oven, so watch carefully to avoid overcooking.
- Prepare the Potato Wedges: Adjust oven temperature to 425°F (220°C) or preheat a second oven. Clean and optionally peel potatoes, then slice into evenly sized wedges. Spread in a single layer on a baking sheet.
- Season and Bake Potatoes: Toss potato wedges with olive oil, ensuring all wedges are coated. Sprinkle with sea salt flakes and freshly cracked black pepper. Bake for 35-40 minutes, flipping halfway to ensure even crispiness and golden brown edges.
- Make the Creamy Pickle Dill Sauce: In a medium bowl, combine sour cream, mayonnaise, finely diced pickles, and chopped dill. Add a pinch of salt and stir thoroughly. Refrigerate until ready to serve.
- Serve the Dish: Plate the baked salmon alongside the crispy potato wedges. Add a generous dollop of the creamy pickle dill sauce on the side or drizzle it over the salmon to finish.
Notes
- Do not overcook the salmon; aim for medium doneness for best texture and flavor.
- For crispier potato wedges, flip them midway through baking and ensure they are spread out evenly.
- You can substitute mayonnaise with Greek yogurt in the sauce for a lighter version.
- Fresh dill is key to the fresh flavor profile; do not substitute with dried dill if possible.
- This dish pairs well with a light green salad or steamed vegetables for added freshness and nutrients.
