Salmon baked with potatoes and dill
4 servings
40 minutes
Salmon baked with potatoes and dill is a dish that embodies the coziness of home cooking and the traditional flavors of Russian gastronomy. The tender, juicy fish fillet infused with the aroma of lemon and dill harmoniously pairs with soft, golden-brown potatoes, creating the perfect texture. A light hint of white pepper enhances the overall composition, making the flavor more expressive. This dish is ideal for both family dinners and festive tables, where simplicity in preparation meets exquisite taste. Inspired by Russian cuisine, it carries the traditions of nature and its gifts, conveying the freshness of salmon and the richness of roasted vegetables. It can be served with a light salad of fresh vegetables or a sour cream sauce for added tenderness.
1
Wash the salmon, dry it, and cut it into 4 pieces. Sprinkle with lemon juice, salt, pepper, and 1/3 bunch of dill and zest. Let it sit for 15 minutes.
- Salmon: 800 g
- Lemon juice: 3 tablespoons
- Salt: to taste
- Freshly ground white pepper: to taste
- Chopped dill: 1 tablespoon
- Lemon zest: 2 tablespoons
2
Peel the potatoes, cut them into cubes, and boil in salted water until half-cooked (about 10 minutes). Drain and dry. Transfer to a deep bowl. Peel the onion, cut each into 4 pieces, and add to the potatoes.
- Potato: 1 kg
- Salt: to taste
- White onion: 2 heads
3
Add 1/3 bunch of dill, olive oil, and salt to the vegetables
- Chopped dill: 1 tablespoon
- Olive oil: 3 tablespoons
- Salt: to taste
4
Mix everything well and spread it in a single layer on a large ovenproof dish. Place pieces of salmon between the potatoes.
- Salmon: 800 g
- Potato: 1 kg
- White onion: 2 heads
5
Bake in a preheated oven at 200 degrees for 10 minutes, stir the potatoes, and bake for another 10-15 minutes. The potatoes should be browned, and the fish flesh should flake easily when pierced with a fork.
6
Remove from the oven, sprinkle with the remaining 1/3 bunch of dill, and serve.
- Chopped dill: 1 tablespoon