Oven-baked salmon with lemon and dill, potatoes and green beans
A piece of salmon side baked slowly in the oven with lemon zest, so it stays juicy and only just cooked through. Served with boiled potatoes, green beans and a cold dill sauce made with quark and yoghurt. The usual version is baked under a layer of crème fraîche and dill, or served with a soured cream sauce and lumpfish roe.
- 35 minTime
- 22 minHands-on
- 4Portions
- ≈ 47 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 500 gSalmon fillet, a piece of salmon side, skin on
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 1Lemon, zest and juice
- 2 dlQuark
- 1 dlNatural yoghurt
- 1 tspMustard, Dijon mustard
- 1 dlDill, chopped
On the side
- 800 gPotato, waxy
- 500 gGreen beans, fresh or frozen
Method
- Heat the oven to 150 °C. Lay the salmon skin side down in an ovenproof dish. Brush it with the oil, season with salt and pepper and grate the lemon zest over it.
- Bake the salmon in the middle of the oven for about 25 minutes, until just cooked through and it flakes easily (52 °C inside).
- Peel the potatoes, or scrub them if they are new. Put them in a saucepan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Stir together the quark, yoghurt, mustard, the lemon juice and three quarters of the dill to make a cold sauce. Season with salt and pepper and chill.
- Cook the green beans in lightly salted water for 3–4 minutes, until tender but still with some bite. Drain.
- Scatter the rest of the dill over the salmon. Drain the potatoes and serve the salmon with the potatoes, green beans and dill sauce.
The cost is estimated from Swedish grocery prices.
