Salmon and Dill Sauce
This easy salmon and dill sauce recipe combines glazed baked salmon with roasted potatoes and vegetables, served over a creamy Greek yogurt dill sauce. A colorful and flavorful one-pan dinner that's easy enough for a weekday.
Ingredients
For the Salmon
- 2 large salmon portions
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp olive oil
- Paprika to taste
- Dried garlic to taste
For the Roasted Vegetables
- 3 large young potatoes cut into large pieces
- 1 red onion cut into wedges
- A few broccoli florets
- 1 small zucchini cut into chunky pieces
- 70 –80 g asparagus
- Olive oil as needed
- Lemon juice for the asparagus
- Salt to taste
- Black pepper to taste
For the Greek Yogurt Dill Sauce
- 130 g Greek yogurt
- Fresh dill finely chopped, to taste
- 1 –2 tsp lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 200°C (390°F). Lightly grease a large baking sheet with olive oil.
- Cut the potatoes into large pieces and the red onion into wedges. Arrange them on the baking sheet, placing the potatoes cut-side down where possible. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes.
- Meanwhile, cut the broccoli into small florets and the zucchini into chunky pieces. Trim the tough ends from the asparagus, cut into three pieces, and season with a little lemon juice, salt, and pepper.
- Make the salmon glaze by mixing the ketchup, soy sauce, 1 teaspoon olive oil, paprika, and dried garlic. Brush the salmon generously with the glaze, reserving a little for later.
- After the potatoes have baked for 15 minutes, add the broccoli and zucchini to the baking sheet and drizzle lightly with olive oil. Add the glazed salmon and bake for 7 minutes.
- Add the asparagus and brush the salmon with the remaining glaze. Return to the oven for another 8 minutes, or until the salmon is cooked through and the vegetables are tender.
- Meanwhile, make the Greek yogurt dill sauce. Mix the Greek yogurt with fresh dill and 1–2 teaspoons lemon juice. Season with salt and black pepper to taste.
- Spread the creamy dill sauce generously over two plates. Top with the roasted vegetables and baked salmon. Serve immediately.
Notes
Cut the zucchini into fairly large pieces so it doesn't become too soft while roasting.
Adding the vegetables in stages helps everything finish cooking at the right time.
Salmon cooking time can vary depending on the thickness of the portions.
Start with 1 teaspoon of lemon juice in the yogurt sauce, taste, and add more if needed.
Fresh dill gives the dill yogurt sauce the best flavor.
Adding the vegetables in stages helps everything finish cooking at the right time.
Salmon cooking time can vary depending on the thickness of the portions.
Start with 1 teaspoon of lemon juice in the yogurt sauce, taste, and add more if needed.
Fresh dill gives the dill yogurt sauce the best flavor.