Baked salmon fillet with dill, new potatoes and cold yoghurt sauce
From the foundersAlexander Eriksson·Founder & CEO
Classic Swedish summer food: salmon baked until juicy in the oven with dill and lemon, served with boiled new potatoes and a fresh yoghurt sauce.
Ingredients
2 servings
- 300 g🏷️ Salmon fillet
- 300 gnew potatoes
- 1.5 dlcooking yoghurt 8%
- 65 g🏷️ Baby spinach
- 0.5 stlemon (juice and zest)
- 0.5 knippefresh dill
- 1 nypasalt and pepper
How to make it
- 1
Preheat the oven to 175 degrees. Boil the new potatoes in well-salted water until tender, about 15-20 minutes.
- 2
Place the salmon fillets in an ovenproof dish. Season with salt, pepper, a little freshly squeezed lemon juice and plenty of finely chopped fresh dill.
- 3
Bake the salmon in the middle of the oven for about 12-15 minutes until the core temperature reaches 48-50 degrees for a juicy texture.
- 4
Meanwhile, make the yoghurt sauce: mix the cooking yoghurt with finely grated lemon zest, a little lemon juice, finely chopped dill, and salt and pepper to taste.
- 5
Serve the salmon with the freshly boiled new potatoes, the cold dill sauce and a generous handful of fresh baby spinach.
Kitchen tips
- Do not overbake the salmon; rather let it finish cooking in its residual heat so it stays as juicy as possible.
- Add a touch of runny honey to the yoghurt sauce to balance the acidity of the lemon.
AI-generated content. Always verify ingredients and allergen information yourself.
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