Description
This meal is a celebration of bright herbs and comfort classics—crispy roasted wedges, tender salmon with lemon and dill, and a creamy, tangy sauce that pulls it all together. It’s fresh yet hearty, simple yet sophisticated, and perfect for a dinner that feels both cozy and refined.
Ingredients
For the Dill Salmon
1.6 lb salmon fillet
½ pot fresh dill (chopped, divided for salmon and sauce)
Zest and juice of 1 lemon
1 tbsp olive oil
Pinch of salt
For the Potato Wedges
2 lb potatoes, cut into wedges
2–3 tbsp olive oil
1 tsp sea salt flakes
Pinch of freshly ground black pepper
For the Pickle-Dill Sauce
1 cup sour cream
3 tbsp mayonnaise
10 pickles, finely diced
½ pot fresh dill, finely chopped
Pinch of salt
Instructions
Prepare the Potato Wedges
Preheat oven to 425°F (220°C).
Toss potato wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for 35–40 minutes, flipping once halfway through.
Cook the Salmon
Place salmon in a baking dish. Drizzle with olive oil, lemon juice, lemon zest, chopped dill, and a pinch of salt.
Bake at 375°F (190°C) for 15–20 minutes, or until salmon flakes easily.
Make the Sauce
In a bowl, mix sour cream, mayo, chopped pickles, dill, and a pinch of salt. Chill until ready to serve.
Serve
Plate salmon with a side of wedges and a generous dollop of pickle-dill sauce.
Notes
Zesty, creamy, and herb-filled—this dish is a fresh spin on classic comfort.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 520 per serving
- Sugar: 2g per serving
- Fat: 32g per serving
- Carbohydrates: 25g per serving
- Fiber: 3g per serving
- Protein: 35g per serving