Entree: Netherlands – North Sea Coast – Zalm uit de Oven (Oven-baked salmon with lemon, dill and roasted potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Additional 3 min

Total 45 min

Ingredients

- 2 salmon fillets, approx. 6 oz (170 g) each
- 1 lb (450 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) butter
- 1 lemon, zested and juiced (about 2 tbsp/30 ml juice)
- 3 tbsp (45 ml) crème fraîche
- 1 small shallot, minced (about 1 oz/30 g)
- 1 clove garlic, minced (about 5 g)
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (3 g) sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika (optional)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Parboil the halved baby potatoes in salted water for 8–10 minutes until just tender; drain and toss with 1 tbsp (15 ml) olive oil, a pinch of salt and smoked paprika if using. Spread potatoes on a rimmed baking sheet and roast for 15 minutes.
2. While potatoes roast, mix the crème fraîche, Dijon mustard, lemon zest, lemon juice, minced shallot, minced garlic, chopped dill, remaining 1 tbsp (15 ml) olive oil, salt and pepper in a small bowl.
3. Remove the baking sheet from the oven, push potatoes to the sides to make two centers. Place the salmon fillets skin-side down in the cleared spaces, brush or spoon the crème fraîche mixture over the tops of the fillets and dot with small pieces of butter.
4. Return the sheet to the oven and bake 10–12 minutes for medium (adjust 2–4 minutes for thinner/thicker fillets) until salmon is opaque and flakes easily with a fork; internal temperature about 125–130°F (52–54°C) for medium.
5. Rest the salmon 2–3 minutes, garnish with chopped parsley, additional dill if desired, and serve the roasted potatoes alongside.