Salmon Dill Potato Bowls
A delicious and healthy meal combining baked salmon, crispy potatoes, and a fresh dill sauce, perfect for dinner or meal prep.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large pot
- 1 Skillet for browning potatoes
Ingredients
Main Ingredients
- 4 salmon fillets
- 2 lbs baby potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Dill Sauce
- 1 cup Greek yogurt
- 1/4 cup fresh dill chopped
- 2 tbsp lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 375°F. Place salmon fillets on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 15-20 minutes until cooked through.
- In a bowl, combine Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. Stir until smooth and set aside in the refrigerator.
- Boil potatoes in a large pot of water until fork-tender, about 15 minutes. Drain and slice in half. Heat olive oil in a skillet and cook potatoes until golden brown and crispy.
Serving
- Layer crispy potatoes in bowls, top with chunks of baked salmon, and drizzle with dill sauce. Garnish with extra dill if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: To get the salmon crispy, make sure the oven is fully preheated before baking. Ingredient Substitutions: Sweet potatoes can be used instead of baby potatoes. How to Serve: Serve with a fresh green salad or roasted vegetables. Storage & Freshness: Store dill sauce separately to keep it fresh. Make-Ahead Tips: Prepare the dill sauce a day in advance to save time.