Dill Salmon with Potato Wedges and a Creamy Pickle and Dill Sauce

This Scandinavian-inspired dish combines the richness of salmon with the refreshing taste of dill and the tangy zing of pickles. The salmon, seasoned with fresh dill, lemon, and olive oil, bakes to a tender, flavorful perfection. Paired with crispy potato wedges and a creamy, dill-infused pickle sauce, this dish is a delightful balance of textures and tastes. The earthy potatoes complement the delicate fish, while the sauce ties everything together with its creamy texture and punchy pickle notes. Whether you're looking for a comforting dinner or a dish to impress guests, this is an easy yet elegant choice. You can substitute the salmon with other fish like trout, and if you prefer a lighter option, Greek yogurt can replace the sour cream in the sauce.

Ingredients

• 1.6 lb salmon fillet
  
  

• 1/2 pot fresh dill (for both salmon and sauce)
  
  

• 1 lemon (zest and juice)
  
  

• 1 tbsp olive oil
  
  

• Pinch of salt
  
  

For Potato Wedges

• 2 lb potatoes
  
  

• 2-3 tbsp olive oil
  
  

• 1 tsp sea salt flakes
  
  

• Pinch of fresh black pepper
  
  

For Pickle and Dill Sauce

• 1 cup sour cream
  
  

• 3 tbsp mayonnaise
  
  

• 10 pickles, chopped into small cubes
  
  

• 1/2 pot fresh finely chopped dill
  
  

• Pinch of salt
  
  

Directions

1. Preheat the oven to 350ºF.
   
   

2. Place the cleaned salmon fillet on an oven-safe dish, skin facing down.
   
   

3. Chop the dill finely. Zest the lemon, then squeeze the juice over the fish.
   
   

4. Drizzle the olive oil over the salmon, then sprinkle with the chopped dill, lemon zest, and a pinch of salt. Ensure the salmon is evenly coated.
   
   

5. Bake for 20-25 minutes or until the salmon reaches an internal temperature of 130º-140ºF (depending on your preference).
   
   

6. For the potato wedges, clean and peel the potatoes if desired, then cut them into wedges.
   
   

7. Spread the potato wedges evenly on a baking tray, ensuring they’re not overlapping. Drizzle with olive oil, then sprinkle with sea salt and black pepper.
   
   

8. Bake the wedges at 425ºF for 35-40 minutes, or until golden and crispy.
   
   

9. In a bowl, combine sour cream, mayonnaise, chopped pickles, dill, and a pinch of salt to make the sauce. Refrigerate until ready to serve.
   
   

10. Serve the baked salmon with crispy potato wedges and a generous spoonful of the creamy pickle and dill sauce.
    
    

Nutritional Value

• Calories: 450 per serving
  
  

• Protein: 30g
  
  

• Carbohydrates: 30g
  
  

• Fat: 28g
  
  

• Fiber: 4g