Salmon with New Potatoes and a Creamy Dill Sauce
Flaky, soft salmon paired with a creamy and herby dill sauce, served on a bed of new potatoes. The perfect summer dinner!
Ingredients
POTATOES
If boiling the potatoes:
- 1300 grams new/baby potatoes
- Salt for the water
If roasting the potatoes:
- 1300 grams new/baby potatoes
- 30 ml olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
SALMON
- 4 fillets salmon (each ~150g or ~5oz)
- 30 ml olive oil or neutral oil
- Salt and pepper to taste
- Garlic powder (optional)
DILL SAUCE
- 30 grams unsalted butter
- 12-15 grams flour
- 120 ml whole milk
- 120 ml heavy cream
- 15 grams chopped dill
- Salt and pepper to taste
- 15 grams unsalted butter (added at the end)
- Extra milk in case the sauce gets too thick
GARNISH
- 10 grams chives, finely chopped
Instructions
- Preheat your oven to 375F (190C).
- Wash your new/baby potatoes well before adding to large pot with cold/room temp water. You can cut some in half or quarters to keep them relatively the same size if needed!
- Add salt to the water.
- Place on the stove and turn the stove on high heat; cover until the potatoes come to a boil (keep an eye on it closely, you don't want it to boil over!)
- Uncover the pot and boil for approximately 15 minutes or until tender. Adjust your stove if necessary to keep them boiling.
- If you prefer, you can roast potatoes by placing them on a lined baking sheet with olive oil, salt, pepper, and garlic powder - coat the potatoes well, then place in the oven and roast for at least 30 minutes or until tender.
- While the potatoes are boiling, prep your salmon fillets (you can buy precut, or slice a larger side of salmon at home!) by seasoning with salt and pepper, and optionally garlic powder.
- Heat an oven safe pan over medium to high heat; once hot, add a few tablespoons of olive oil or neutral oil, and place your salmon fillets skin side down in the pan.
- Cook for about 5 minutes without moving the fillets around.
- After 5 minutes, flip the salmon, then transfer the pan to an oven to cook for 10-15 minutes, or until the salmon registers an internal temperature of 145F (62C).
- After you transfer the salmon to the oven, make sure to check on your potatoes - if they're done, drain them and leave them in the pot! If they still need a few more minutes, make sure to keep an eye on them while you're working on the dill sauce.
- While the salmon is in the oven, it's time to make the dill sauce.
- Place a small pot on the stove over medium heat and melt 2 tbsp of butter.
- Whisk in flour and cook for about a minute with the butter. It won't get too thick, but make sure you keep whisking to prevent it from burning.
- In a measuring cup, add your milk and cream together.
- Pour milk and cream slowly into the pot with the roux (butter and flour), whisking constantly to prevent lumps.
- Once you've added all the milk and cream, whisk and make sure the mixture is bubbling at the edges.
- If the sauce is too thick, add a little bit more milk.
- Add in chopped dill, salt and pepper, and whisk well. Cook for just another minute, whisking constantly.
- Add 1 tbsp of butter at the end and turn off the heat, whisking until the butter is incorporated.
- Taste for seasoning and adjust salt levels if needed.
- The salmon should be done at this point - remove from the oven and let rest for 5 minutes. If your potatoes were not done previously, make sure to check them and drain the water, or if they are roasting in the oven, check for tenderness. Remove from heat/remove from the oven.
- Keep the dill sauce warm and whisk before serving. If it does thicken up, add a tiny bit more milk.
- Serve the salmon and potatoes all together on a plate for a family style/dinner party meal, or make individual plates. Cover with sauce and garnish with chopped chives or additional dill sprigs! Enjoy!