Mouthwatering Dill Salmon With Potato Wedges And A Creamy Pickle And Dill Sauce Cozy Vibes
A comforting oven-baked salmon dish served with crispy potato wedges and a tangy, creamy dill and pickle sauce that brings cozy, home-cooked flavors to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
· 4 salmon fillets (about 6 oz / 170 g each)
· 2 tablespoons olive oil
· 1 tablespoon fresh dill, finely chopped
· 1 teaspoon garlic powder
· 1 teaspoon lemon zest
· 1 tablespoon lemon juice
· ¾ teaspoon salt
· ½ teaspoon black pepper
· 2 lbs (900 g) potatoes, cut into wedges
· 3 tablespoons olive oil
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· ¾ teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon dried dill
· ¾ cup (180 g) plain Greek yogurt or sour cream
· ½ cup (120 g) finely chopped pickles
· 2 tablespoons pickle juice
· 2 tablespoons fresh dill, finely chopped
· 1 teaspoon garlic powder
· ¼ teaspoon black pepper
· Salt to taste
Instructions
1. Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, paprika, garlic powder, salt, pepper, and dried dill. Roast for 25–30 minutes, flipping halfway.
2. Place salmon fillets on a lined baking sheet. Mix olive oil, fresh dill, garlic powder, lemon zest, lemon juice, salt, and pepper, then brush over salmon.
3. Bake salmon for 12–15 minutes until flaky and cooked through.
4. In a bowl, combine yogurt or sour cream, chopped pickles, pickle juice, fresh dill, garlic powder, black pepper, and salt.
5. Serve salmon with potato wedges and drizzle or dip with the creamy pickle and dill sauce.
Notes
· Adjust pickle quantity for more or less tang.
· Fresh dill provides the best flavor.
· Sauce can be prepared in advance and refrigerated for up to two days.