Oven-baked Salmon with Roasted Vegetables & Lemon Dill Sauce

• total tid: 1 hour 8 minutes

Ingredienser

via: @ikosun_kitchen)

Marinated salmon fillets roasted on a bed of herbed potatoes, carrots, mushrooms, and onions — all finished with a creamy lemon dill mustard sauce that ties everything together beautifully 🤤

SAVE this for your next dinner night!

Ingredients (serves 3)

Salmon Marinade:

3 salmon fillets

4 tbsp olive oil, juice of ½ lemon, 1 tsp mustard, 2 cloves garlic (grated), chopped parsley, ½ tsp each black pepper, paprika, red pepper flakes, salt

Roasted Vegetables:

500g small potatoes, halved

2 carrots, sliced

2 small red onions, roughly chopped

5–6 mushrooms, roughly chopped

4–5 tbsp olive oil, 1 tsp thyme, ½ tsp each paprika, garlic powder, black pepper, salt

Lemon Dill Mustard Sauce:

2 tbsp butter, 1 tbsp flour, 300ml milk

1 handful fresh dill, finely chopped

1 tsp mustard, juice of ½ lemon, 1 clove garlic (grated), salt & pepper

Fremgangsmåte

Mix all marinade ingredients and rub over salmon. Refrigerate 30 minutes.

Boil potatoes and carrots in salted water 10–12 minutes until just tender. Drain and cool.

Toss potatoes, carrots, onions, and mushrooms with olive oil and spices. Spread on a parchment-lined baking sheet and place salmon on top.

Bake at 200°C / 400°F for 25–30 minutes. Increase to 210°C for the last 5 minutes to brown the top.

For the sauce: melt butter, sauté garlic, whisk in flour, then slowly add milk, stirring until thickened. Stir in lemon juice, mustard, and dill. Season to taste. Drizzle over salmon and serve!

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