Dill Salmon with Potatoes and Tzatziki
Discover how to make a delicious baked lemon dill salmon in just 20 minutes. This easy recipe combines fresh dill, zesty lemon, and tender salmon for a perfect meal.
Ingredients
For the Dill Salmon:
- 4 salmon fillets
- 2 tablespoon olive oil
- 1 tablespoon fresh dill chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon sliced (for garnish)
For the Potatoes:
- 1 lb baby potatoes halved
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tzatziki:
- ½ cup Greek yogurt
- ¼ cucumber grated
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped
- Salt and pepper to taste
- 1 head celery thinly sliced
Instructions
Roast the Potatoes:
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
Prepare the Tzatziki:
- Combine yogurt, grated cucumber, olive oil, lemon juice, and dill.
- Season with salt and pepper to taste.
Cook the Salmon:
- Heat a skillet over medium heat with olive oil.
- Season salmon fillets with the tzaziki sauce.
- Cook skin-side down for 3-4 minutes, then flip and cook another 2-3 minutes until cooked through.
- Optional: bake the salmon on the same sheet pan as the roasted potatoes.
Assemble the Dish:
- Plate the roasted potatoes, salmon, and celery.
- Serve with a dollop of tzatziki on the side.
- Garnish with lemon slices if desired.
Notes
Salmon Selection: Choose fillets that are similar in size for even cooking.
Tzatziki Thickness: Strain the grated cucumber to remove excess water for a thicker sauce.
Leftovers: Store any leftovers in airtight containers in the refrigerator for up to 2 days.
Tzatziki Thickness: Strain the grated cucumber to remove excess water for a thicker sauce.
Leftovers: Store any leftovers in airtight containers in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!