Dill-Crusted Salmon
Oven-roasted wild salmon fillets coated in fragrant fresh dill and stone-ground mustard, paired with steamed baby red potatoes and tender green beans.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 6
- Cuisine: Scandinavian
- Difficulty: Easy
- Cost: $4.44/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- Kosher
- Halal
- Low-Calorie
Tags
- bake
- steam
- healthy
- fresh
- quick
Ingredients
- 1.5 pound salmon fillet (skinless, portioned)
- 1.5 pound red potato (halved)
- 1 pound green beans (trimmed)
- 0.25 cup fresh dill (finely chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon avocado oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 lemon (cut into wedges)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place halved red potatoes in a large steamer basket set over boiling water, cover, and steam for 10 minutes; add the trimmed green beans to the steamer basket and steam an additional 5 minutes until both are tender.
- Arrange salmon portions on the prepared baking sheet; brush tops with Dijon mustard, sprinkle evenly with chopped fresh dill, ground black pepper, and half of the kosher salt.
- Bake the salmon for 12 to 14 minutes until the fish is opaque throughout and reaches an internal temperature of 145°F.
- Toss the steamed potatoes and green beans with avocado oil and the remaining kosher salt, then serve alongside the salmon fillets with fresh lemon wedges.
Notes
Look for wild Alaskan sockeye or coho salmon for an exceptionally lean, protein-packed result.
Nutrition (per serving)
- Calories: 343
- Protein: 26.1 g
- Carbohydrates: 23.1 g
- Fat: 17.4 g
- Fiber: 2.5 g
- Sodium: 482 mg
- Saturated Fat: 2.8 g
- Sugar: 1.7 g
- Cholesterol: 65 mg