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Enjoy a delicious and healthy meal with our recipe for Salmon and Lemon Roasted Potatoes topped with a refreshing Dill Yogurt Sauce. This dish combines tender salmon, crispy roasted potatoes, and a tangy sauce, perfect for a family dinner or special occasion.
Ingredients
- 4 salmon fillets
- 1 pound baby potatoes, halved
- 2 lemons, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill, chopped
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt to taste
Preparation
Preheat your oven to 400°F (200°C). Toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
While the potatoes are roasting, prepare the dill yogurt sauce. In a bowl, combine Greek yogurt, lemon juice, minced garlic, chopped dill, and a pinch of salt. Mix well and refrigerate until ready to serve.
Place the salmon fillets on a separate baking sheet. Drizzle with the remaining olive oil, and season with salt, pepper, and lemon slices on top. Bake in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily.
Serving
Arrange the roasted potatoes and salmon on plates. Spoon the dill yogurt sauce over the salmon or serve it on the side. Garnish with additional dill and lemon slices if desired. This dish pairs well with a simple green salad or steamed vegetables.
Tips and Variations
- Use fresh dill for the best flavor.
- Try adding capers or chopped olives to the yogurt sauce for extra tang.
- For a smoky flavor, add a pinch of smoked paprika to the salmon before baking.
- Serve with a glass of chilled white wine for a complete meal.