Lemon Dill Salmon Fillet recipe
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Ingredients
- ½ pound baby red and yellow potatoes, or to taste 1 cup fresh green beans, trimmed, or to taste 2 tablespoons olive oil, divided 2 (6 ounce) salmon fillets 1 clove garlic, crushed 1 sprig chopped fresh dill ½ lemon, sliced ½ lemon, juiced ½ teaspoon freshly ground black pepper ⅓ teaspoon coarse salt 3 tablespoons mayonnaise 1 ½ tablespoons capers, roughly chopped 1 lemon, juiced ½ teaspoon freshly ground black pepper ¼ teaspoon salt
Nutrition Info
- 283.3 caloriescarbohydrate: 14.4 gcholesterol: 40 mgfat: 18 gfiber: 3.1 gprotein: 17.5 gsaturatedFat: 2.9 gservingSize: -sodium: 537.5 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Lemon Dill Salmon Fillet
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon, squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
Serve steamed potatoes, green beans, and tartar sauce alongside salmon.