Oven-baked salmon with lemon, dill and new potatoes
35 min · 42 g protein · 386 cals / serving
Oven-baked wild salmon under lemon slices and dill, green asparagus roasted alongside, new potatoes and a cold dill sauce made with kvarg. The Swedish early-summer plate, and on the table in half an hour.
Ingredients
- 1 1/2 lb new potatoes, scrubbed
- 1 tsp salt
- 4 fillets (5 oz each) sockeye salmon, wild sockeye salmon, thawed if frozen
- 1/2 tsp black pepper
- 1 lemon, half sliced, half for juice and zest
- 1 small bunch fresh dill, chopped
- 2 bunches (14 oz) boiled green asparagus with salt, woody ends snapped off
- 2 tsp olive oil
Steps
- Boil the potatoes in salted water (use about half the salt) for 15–20 minutes, until a knife slides in easily.
- Meanwhile heat the oven to 400°F. Lay the salmon skin-side down in an ovenproof dish, season with a little of the salt and the pepper, and top with the lemon slices and half the dill.
- Toss the asparagus with the oil and a pinch of salt and lay it around the salmon. Bake 12–15 minutes, until the salmon flakes easily and the thickest part reads 145°F.
- Stir the kvarg with the remaining dill, the lemon zest and juice, the garlic and the last of the salt. Loosen with a spoonful of water if it is very thick.
- Serve the salmon with the potatoes, asparagus and the cold dill sauce.
Good to know
No asparagus?
Haricots verts, broccoli or sugar snap peas roast in the same time. In winter, frozen green beans straight from the bag work too.
Why wild sockeye?
It is a deeper red, firmer and much leaner than farmed salmon, and frozen fillets are easy to find. Farmed salmon works the same way; it is richer, at about 61 instead of 71, and a little more forgiving of overbaking.
How do I know the salmon is done without a thermometer?
Press the thickest part with a fork: it should just separate into flakes and look opaque almost to the center. A minute too long is fine; five makes it dry.
Per
- Calories
- 84
- Protein
- (43%)
- 9 g
- Fat
- (21%)
- 2 g
- Carbohydrates
- (36%)
- 8 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 142 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1546 kcal goes into the pot and 1992 g of ingredients comes out as about 1840 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.