Roasted Salmon With Red Potatoes And Dill Recipes

LEMON-DILL SALMON WITH RED POTATOES

Steps:

• Combine water and potatoes in 12-inch skillet. Cook over high heat 2-3 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 10 minutes.
• Place salmon fillet on potatoes; add wine and dill. Cover; continue cooking 10-12 minutes or until fish flakes with fork. Add pea pods. Cover; continue cooking 2-4 minutes or until peas are tender.
• Remove skin from salmon; break into chunks. Stir lemon juice and cornstarch together in small bowl; carefully stir into salmon and potato mixture. Increase heat to medium-high. Cook, stirring occasionally, 3-5 minutes or until mixture comes to a boil. Season with salt.

SALMON WITH DILL SAUCE AND ROASTED BABY POTATOES SHEET PAN DINNER

Steps:

• Preheat your oven to 425 F degrees. Spray a large baking sheet with cooking spray and set aside.
• In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
• Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp of olive oil and season with salt and pepper on both sides. Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet, for additional lemon flavor.
• Place the sheet pan in the oven and bake for 20 minutes.
• Meanwhile, 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.
• Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.

ROASTED SALMON AND POTATOES

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a gratin dish - we recommend All-Clad. Drizzle with oil. Stir to coat all the potatoes. Season lightly with salt and pepper.
• Roast in the oven for 25-30 minutes.
• While the potatoes are roasting, combine the aioli or mayonnaise and dill in a small bowl. Spread the mixture evenly over the top of the salmon filet. Place a lemon slice on top.
• When the potatoes have been roasted for 25 minutes, place the salmon filets on top. Return to the oven and roast a further 12-14 minutes or until the salmon is cooked. (There will be small white "beads" that appear when the fish is cooked)
• Serve with additional dill garnish. Bon appétit!

SLOW-ROASTED SALMON WITH POTATOES

Steps:

• Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
• Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
• When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
• Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
• Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
• Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

SALMON WITH DILL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

ROASTED SALMON WITH RED POTATOES AND DILL

Steps:

• Preheat oven to 450°.
• In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
• After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
• Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
• Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
• Toss potatoes with remaining dill and serve alongside the salmon.

ROASTED DILL SALMON

Steps:

• Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
• Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
• Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.