Name: Salmon - Dill Sauce & Roasted Potatoes
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs baby potatoes; 2 Tbsp olive oil; 1 Tbsp dried rosemary; 1 Tbsp dried oregano; 1 Tbsp fresh parsley; 1 tsp salt and pepper; 4 salmon filet; 1 Tbsp olive oil; 1 tsp salt and pepper; 1 lemon; 1.5 lbs broccoli; 0.33 cup greek yogurt; 0.33 cup mayonnaise; 1 Tbsp lemon juice; 0.25 cup fresh dill; 1 shallot; 0.5 tsp salt and pepper

Salmon - Dill Sauce & Roasted Potatoes

4 servings

20 min active time

40 min total time

4.0 (1 vote)

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Ingredients

Unit system

Main

	1 ¹⁄₂ lbs
	2 Tbsp
	1 Tbsp
	1 Tbsp
	1 Tbsp chopped
	1 tsp
	4
	1 Tbsp
	1 tsp
	1
	24 oz

Sauce

	0.33 cup
	0.33 cup
	1 Tbsp
	¹⁄₄ cup chopped
	1 finely chopped
	¹⁄₂ tsp

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

657

33%

Total Fat

32 g

42%

Cholesterol

88 mg

29%

Sodium

1435 mg

62%

Total Carbohydrates

46 g

17%

Fiber

8.4 g

30%

Total Sugar

8.2 g

Proteins

46 g

92%

Calcium

162 mg

12%

Iron

6.1 mg

34%

Potassium

1878 mg

40%

Vitamin D

19 mcg

93%

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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- 1Preheat oven to 425F...
- 2Spray a large baking sheet with oil and set aside.
- 3Prepare the broccoli by separating the florets.
- 4In a medium size bowl, toss the broccoli with 2 Tbsp of olive oil. Once coated, spread them on a sheet pan.
- 5In the medium bowl, toss the baby potatoes with the 1 Tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
- 6Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 Tbsp of olive oil and season with salt and pepper on both sides.
- 7Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet, for additional lemon flavor.
- 8Bake in the oven and bake for 20 minutes (for medium/large potatoes, bake them for an additional ~10 minutes).
- 9Meanwhile, in a bowl : whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
- 10Remove the lemon slices from the salmon fillet. Top with 2 Tbsp of the dill sauce. Serve.