About the Recipe
Ingredients
Ingredients:
4 salmon fillets (skin on or off)
2 tbsp olive oil
1-2 tbsp Lemon Dill Twist
Juice of ½ lemon
¼ cup plain Greek yogurt
2 tbsp mayonnaise
Salt to taste
For roasted potatoes:
1 lb baby potatoes, halved
1 tbsp olive oil
Salt & pepper to taste
3 tsp Lemon Dill Twist for garnish
Preparation
Preheat oven to 400°F (200°C).
Toss baby potatoes with olive oil, salt, pepper, and roast for 25–30 minutes.
While potatoes roast, mix yogurt, mayonnaise, lemon juice, and Lemon Dill Twist in a small bowl to create a creamy sauce.
Pat salmon dry, drizzle with olive oil, and season with salt and Lemon Dill Twist.
In a skillet over medium heat, sear salmon skin-side down for 4–5 minutes, flip, and cook another 3–4 minutes.
Plate salmon, spoon the creamy lemon dill sauce on top, and serve with roasted potatoes.