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
Scale
- 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.