Dinner Tonight: Roasted Salmon And Potatoes With Cu

Name: Dinner Tonight: Roasted Salmon And Potatoes With Cucumber Relish Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups yogurt; 1 tablespoon lemon juice; 1 small clove garlic minced; 4 tablespoons chopped fresh dill; 2 small cucumbers, cut in half lengthwise, seeded, and cut into small dice; Salt and pepper to taste; 4 salmon steaks or pieces of fillet; 1 tablespoon honey; 1/2 cup olive oil; 2 teaspoons mustard seeds; 1 lemon, cut into wedges; 5 small waxy potatoes, such as Yukon Gold, cut into small wedges

Servings: persons

1 1/2 cups yogurt
1 tablespoon lemon juice
1 small clove garlic minced
4 tablespoons chopped fresh dill
2 small cucumbers, cut in half lengthwise, seeded, and cut into small dice
Salt and pepper to taste
4 salmon steaks or pieces of fillet
1 tablespoon honey
1/2 cup olive oil
2 teaspoons mustard seeds
1 lemon, cut into wedges
5 small waxy potatoes, such as Yukon Gold, cut into small wedges

1
Combine the yogurt, lemon juice, garlic, and 3 tablespoons of the dill in a bowl and mix well. Season to taste with salt and pepper and let sit while you prepare the other ingredients, so the flavors will come together.
2
Preheat the oven to 375u00b0F. Lay the salmon on a baking sheet and drizzle with the honey and a tablespoon or two of the olive oil. Massage the mixture into the flesh, then sprinkle with the mustard seeds, remaining fresh dill, and salt and pepper to taste. Arrange the lemon wedges on the pan.
3
On a separate sheet pan, arrange the potatoes and sprinkle with the remaining oil and a hefty seasoning of salt and pepper. Toss well with your hands to coat.
4
Place the salmon and the potatoes in the oven and cook for 20 minutes. The salmon should not be turned, but halfway through remove the potatoes and flip them. After 20 minutes the potatoes should be golden brown and the salmon just cooked through. Serve with the lemon wedges and dill yogurt sauce.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups yogurt, 1 tablespoon lemon juice, 1 small clove garlic minced, 4 tablespoons chopped fresh dill, and more.

Yes, Dinner Tonight: Roasted Salmon And Potatoes With Cucumber Relish Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Roasted Salmon And Potatoes With Cucumber Relish Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions