Baked Salmon with Roasted Vegetables and Creamy Dill Sauce
Baked Salmon with Roasted Vegetables and Creamy Dill Sauce
Ingredients
For the Salmon & Vegetables
- 1 kg salmon fillet, large
- as needed boiling water
- 500 g small potatoes, halved or quartered, depending on size
- 2 carrots, peeled and sliced
- 1 head broccoli florets
- 1 red bell pepper, large, deseeded and chopped
- 1 red onion, small, sliced
- 4 slices lemon, for garnish
For the Marinade
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika, or red pepper powder
- 3 cloves garlic, minced
- 1/4 cup olive oil
For the Creamy Dill Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 lemon, juiced
- 200 ml milk
- 2 tablespoons fresh dill, chopped
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Place the large salmon fillet skin-side up on a wire rack set over a baking sheet. Carefully pour boiling water over the skin of the salmon to loosen it. Gently peel off the skin.
⏱️ 3 min
- 3
Transfer the skinless salmon fillet to a cutting board. Make 3-4 deep, horizontal cuts across the top of the salmon fillet, without cutting all the way through. Cut the large fillet into 4 individual portions.
⏱️ 5 min
- 4
In a small bowl, combine the chopped fresh dill, chopped fresh parsley, paprika, minced garlic, and olive oil for the marinade. Whisk all ingredients together until well combined.
⏱️ 3 min
- 5
Brush the prepared marinade generously over all sides of the salmon portions. Place the marinated salmon portions onto the prepared baking sheet.
⏱️ 2 min
- 6
In a large bowl, combine the chopped small potatoes, chopped carrots, broccoli florets, chopped red bell pepper, and sliced red onion. Pour the remaining marinade over the vegetables and mix thoroughly to ensure they are evenly coated.
⏱️ 5 min
- 7
Arrange the marinated vegetables on the baking sheet around the salmon portions. Place a lemon slice on top of each salmon portion.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
⏱️ 25 min•🌡️ 200
- 9
While the salmon and vegetables are baking, prepare the creamy dill sauce. In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min
- 10
Add flour to the saucepan and whisk continuously for 1-2 minutes to create a roux-like paste.
⏱️ 2 min
- 11
Squeeze the juice from half a lemon into the mixture and whisk to combine. Gradually pour milk into the saucepan while whisking constantly to prevent lumps. Continue whisking until the sauce thickens to a smooth, creamy consistency.
⏱️ 3 min
- 12
Stir in the chopped fresh dill into the sauce. Remove from heat.
⏱️ 1 min
- 13
Once the salmon and vegetables are baked, remove them from the oven. Serve a portion of baked salmon and roasted vegetables on a plate. Generously pour the creamy dill sauce over the salmon.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Salmon with Roasted Vegetables and Creamy Dill Sauce
For the Salmon & Vegetables
- 1 kg salmon fillet, large
- as needed boiling water
- 500 g small potatoes, halved or quartered, depending on size
- 2 carrots, peeled and sliced
- 1 head broccoli florets
- 1 red bell pepper, large, deseeded and chopped
- 1 red onion, small, sliced
- 4 slices lemon, for garnish
For the Marinade
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika, or red pepper powder
- 3 cloves garlic, minced
- 1/4 cup olive oil
For the Creamy Dill Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 lemon, juiced
- 200 ml milk
- 2 tablespoons fresh dill, chopped
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Place the large salmon fillet skin-side up on a wire rack set over a baking sheet. Carefully pour boiling water over the skin of the salmon to loosen it. Gently peel off the skin.
⏱️ 3 min - 3
Transfer the skinless salmon fillet to a cutting board. Make 3-4 deep, horizontal cuts across the top of the salmon fillet, without cutting all the way through. Cut the large fillet into 4 individual portions.
⏱️ 5 min - 4
In a small bowl, combine the chopped fresh dill, chopped fresh parsley, paprika, minced garlic, and olive oil for the marinade. Whisk all ingredients together until well combined.
⏱️ 3 min - 5
Brush the prepared marinade generously over all sides of the salmon portions. Place the marinated salmon portions onto the prepared baking sheet.
⏱️ 2 min - 6
In a large bowl, combine the chopped small potatoes, chopped carrots, broccoli florets, chopped red bell pepper, and sliced red onion. Pour the remaining marinade over the vegetables and mix thoroughly to ensure they are evenly coated.
⏱️ 5 min - 7
Arrange the marinated vegetables on the baking sheet around the salmon portions. Place a lemon slice on top of each salmon portion.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
⏱️ 25 min•🌡️ 200 - 9
While the salmon and vegetables are baking, prepare the creamy dill sauce. In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min - 10
Add flour to the saucepan and whisk continuously for 1-2 minutes to create a roux-like paste.
⏱️ 2 min - 11
Squeeze the juice from half a lemon into the mixture and whisk to combine. Gradually pour milk into the saucepan while whisking constantly to prevent lumps. Continue whisking until the sauce thickens to a smooth, creamy consistency.
⏱️ 3 min - 12
Stir in the chopped fresh dill into the sauce. Remove from heat.
⏱️ 1 min - 13
Once the salmon and vegetables are baked, remove them from the oven. Serve a portion of baked salmon and roasted vegetables on a plate. Generously pour the creamy dill sauce over the salmon.
⏱️ 2 min