Lemon Dill Salmon Fillet recipe

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Ingredients

½ pound baby red and yellow potatoes, or to taste
1 cup fresh green beans, trimmed, or to taste
2 tablespoons olive oil, divided
2 (6 ounce) salmon fillets
1 clove garlic, crushed
1 sprig chopped fresh dill
½ lemon, sliced
½ lemon, juiced
½ teaspoon freshly ground black pepper
⅓ teaspoon coarse salt
3 tablespoons mayonnaise
1 ½ tablespoons capers, roughly chopped
1 lemon, juiced
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Nutrition Info

283.3 calories
carbohydrate: 14.4 g
cholesterol: 40 mg
fat: 18 g
fiber: 3.1 g
protein: 17.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 537.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.

  3. Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon, squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.

  4. Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.

  5. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.

  6. Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.

  7. Serve steamed potatoes, green beans, and tartar sauce alongside salmon.

Recipe Yield

4 servings

Recipe Note

This is honestly the best salmon you will ever taste! Lemony dill salmon fillets steamed to perfection in tin foil pouches accompanied by homemade tartar sauce! Quick. Simple. Delicious.

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