It still feels like yesterday when I first tried making Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce for my family. I remember the afternoon whirl of school pickups and snack battles, and the desperate need for a nutritious dinner that didn’t feel like a chore. I stumbled upon this recipe while scrolling through Scandinavian Simple Eating’s site. What drew me in was how this dish combined wholesome ingredients with flavors both familiar and fresh. I figured, why not give it a try?
That first evening, as I pulled the oven-roasted salmon out, golden and inviting, and served the crispy potato wedges alongside the creamy dill sauce with a gentle tang of pickles, something clicked. My kids actually asked for seconds. My husband commented on the freshness, and I noticed how the salmon packed a nutrition punch without overwhelming my kitchen or budget. The entire meal was a perfect combo of protein, healthy fats, and that comforting starch everyone loves.
Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce became a staple on our rotation because it solved a big part of my wellness puzzle. It’s simple, fast, and nourishes without fuss. Plus, it fit with my goal of feeding my family in a way that supports their energy and growth while giving me room to breathe.
If you’re a fellow nutrition-seeker juggling the beautiful chaos of family meals, I invite you to try this recipe. It could become your next dinnertime nutrition win that keeps everyone happy and fueled.
Ingredients You’ll Need:
Here’s the solid base for your Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce. Trust me, it’s simple because busy moms deserve nutrition without extra complexity!
- 4 salmon fillets (about 6 oz each) – rich in omega-3s for brain and heart health
- 4 large potatoes (Yukon Gold or red potatoes work great) – perfect for crispy potato wedges and fiber
- 2 tablespoons olive oil – a good source of healthy fats to keep things flavorful
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for a hint of warmth)
- 1 cup plain Greek yogurt – the base for a creamy dill sauce with protein and probiotics
- 2 tablespoons pickles (finely chopped) – adds tang and that signature pickle punch
- 1 tablespoon fresh dill (chopped) – fresh or dried works, but fresh boosts flavor and antioxidants
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
No worries if you don’t have smoked paprika. I sometimes swap it for a pinch of cumin for a different but equally delicious twist on this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce. You’ll find all these ingredients at your local grocer easily.
If you want to boost nutrition or save time, peel the potatoes or leave the skins on – my family gets extra fiber when the skins stay on. Using Greek yogurt instead of sour cream gives us a probiotic boost and a little protein, which always helps with after-school energy crashes.
A little nutrition hack? Pre-chop the pickles and dill while the salmon is marinating so you’re not scrambling last-minute. This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce proves you don’t need fancy ingredients for a wonderful, nourishing family meal.
Let’s Make it Happen!
Ready to bring your Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce to life? Let’s do this together, with zero stress!
- Preheat your oven to 425°F (220°C). This temperature gets your potato wedges super crispy and your oven roasted salmon perfectly tender.
- Cut the potatoes into wedges. Aim for even sizes for consistent cooking. Toss them in olive oil, salt, pepper, and garlic powder. Spread on a baking sheet in one layer.
- Start baking the potato wedges. Pop them into the oven and roast for about 25 minutes, flipping halfway through to get them crispy on all sides.
- While the potatoes cook, prepare the salmon. Pat the salmon dry and season with salt and pepper. You can lightly drizzle olive oil on top or use a simple lemon-dill marinade if you’re feeling fancy.
- Add the salmon to the oven. After the potato wedges have cooked 15 minutes, carefully push them to one side and place the salmon fillets on the baking sheet. Bake everything together for another 10-12 minutes, or until salmon flakes easily.
- Mix up your creamy pickle dill sauce. While your Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce bakes, stir together Greek yogurt, chopped pickles, fresh dill, lemon juice, and Dijon mustard. Taste and adjust seasoning. This sauce keeps things cool and fresh for your baked salmon dill.
- Check your food’s doneness. The potato wedges should be golden and crispy. Salmon should flake easily with a fork and smell wonderfully fresh.
If your oven roasted salmon or potato wedges don’t crisp up as much as you hoped, no stress! We’ve all been there. Sometimes a couple more minutes under the broiler fixes that crisp.
This cozy kitchen time is perfect for prepping tomorrow’s lunch or tidying up, knowing your family’s about to enjoy a wholesome, satisfying meal.
And hey, when things get hectic, you can switch to pre-cut potatoes or use leftover salmon from a previous meal. I’ve learned these shortcuts keep my sanity in check while delivering nutrition my family loves.
For a close cousin to this recipe packed with simple nutrition, check out my Cajun Shrimp and Salmon with Garlic Cream Sauce. It’s another fantastic weeknight go-to!
How We Love to Eat This!
In my house, Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce is a crowd-pleaser every time. The kids are hooked on those crispy potato wedges which I sometimes swap for a batch of air-fried sweet potato wedges to sneak in more beta-carotene.
We pair this salmon dish with a simple green salad or steamed green beans for a veggie boost. The creamy dill sauce acts as a perfect dip and sauce – it adds excitement and a cool texture contrast to the warm, flaky salmon and crispy potatoes.
I find this meal is great for busy weeknights when we need a nutritious win without hours in the kitchen. It’s also a great make-ahead choice because we all love leftover salmon tossed in salads or sandwiches the next day!
If friends come over, I serve this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce plated with a lemon wedge and extra fresh dill for a bright, fresh appearance. Guests usually comment on how fresh and satisfying it tastes, making this recipe a hidden gem in my dinner rotation.
Sometimes I switch up the potatoes for roasted baby carrots or oven-roasted asparagus depending on the season. The creamy dill sauce pairs beautifully no matter what vegetable you choose.
And if your family adores this, they will love trying my Dill Pickle Parmesan Chicken for a different spin on that creamy pickle sauce magic!
FAQs: Your Questions Answered
Is this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce really nutritious for growing kids?
Absolutely! Salmon is packed with omega-3s critical for brain growth, and potatoes provide filling fiber and vitamin C. The creamy dill sauce, made with Greek yogurt, adds protein and probiotics, making this meal a solid nutrition pick for your little ones.
What if my picky eater refuses to try the creamy dill sauce?
That’s normal! You can try serving the sauce on the side for dipping or mix a smaller amount into their yogurt or ranch dressing. For a quick switch-up, a simple squeeze of lemon with a little salt works nicely on the salmon and wedges to add flavor without pressure.
Can I meal prep this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce for busy weeks?
Totally! Roast the potatoes and salmon separately, then assemble when ready. The creamy dill sauce keeps well in the fridge for 2-3 days too. For more meal prep wins, you might like this hearty potato soup with crispy bacon bits that saves well and is kid-approved.
Can I swap fresh dill for dried?
Yes, you can! Dried dill is more concentrated, so use about half the amount, then add more to taste. Fresh dill gives a brighter flavor, but dried works well in a pinch.
How do I get the potato wedges crispy?
Cut your wedges evenly, toss them well in oil, and spread them out so they aren’t crowded on the pan. Flip halfway through cooking. Raising the oven temp to 425°F helps too. If you want a shortcut, sometimes using pre-cut potato wedges or air frying them is a lifesaver.
Is it possible to bake the salmon and potato wedges separately?
Yes! You can bake salmon for about 12-15 minutes at 425°F on its own, and roast potato wedges for 25-30 minutes. Doing them together on one sheet pan saves time, but sometimes separate baking gives more control.
Where else can I find fun fish recipes like this?
Check out this lovely collection on Scandinavian Simple Eating’s fish recipes page. And for a lighter salmon twist, see this Baked Salmon with Lemon Dill Sauce for a citrusy variation.
Final Thoughts:
This Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce fits our family’s nutrition goals perfectly. It combines brain-boosting omega-3 fats, comforting fiber-rich potatoes, and a probiotic-rich creamy sauce to keep everyone strong and satisfied.
My Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce Nutrition Hacks:
- Always use Greek yogurt for extra protein and gut health
- Keep pickle pieces finely chopped so the sauce blends smoothly and kids accept it better
- Roast potatoes with skins on for an easy fiber upgrade
For variety, I’ve tried:
- Baking the salmon with a lemon-dill marinade for a citrus burst (kids love this version best)
- Using sweet potato wedges for extra vitamin A and sweetness
- Adding a side of oven-roasted asparagus to up the greens
My husband prefers the savory smoked paprika potato wedges, while my daughter asks for plain with just salt and olive oil. That’s the beauty of this recipe – it’s easy to make your own version.
I hope you find this Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce as helpful as I do for managing nourishing chaos. Feeding a family well doesn’t have to be complicated or stressful!
Give this recipe a whirl, and enjoy the simple nutrition wins it brings to your table. For more ideas that keep family nutrition doable, check out my other favorites like Cajun Shrimp and Salmon with Garlic Cream Sauce or the comforting Potato Soup with Crispy Bacon Bits. You’ve got this, mama!
Dill Salmon with Potato Wedges and Creamy Pickle Dill Sauce
Delight in perfectly baked dill-infused salmon paired with crispy potato wedges and a tangy creamy pickle dill sauce, making a wholesome and elegant dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoons fresh dill, chopped
- 1 lb potatoes, cut into wedges
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Fresh dill sprigs, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss potato wedges with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes until golden and crispy.
- While potatoes bake, place salmon fillets on a lined baking tray. Brush each with remaining 1 tablespoon olive oil, sprinkle with chopped dill, salt, and pepper.
- Bake salmon in the oven for 12-15 minutes until flaky and cooked through, alongside potatoes if space allows.
- In a small bowl, whisk together sour cream, mayonnaise, dill pickle relish, lemon juice, and minced garlic until smooth and creamy.
- Serve salmon with potato wedges topped with a generous dollop of the creamy pickle dill sauce. Garnish with fresh dill sprigs.
Notes
For extra crispiness, soak potato wedges in cold water for 30 minutes before baking and pat dry thoroughly.