Salmon with dill potatoes
Salmon fillet from the oven, new potatoes in dill butter, a spoon of mustard yoghurt — quick and light.
- Time
- 30 min
- Effort:
- easy
- Season
- all year
- fish
- quick
- light
- everyday
Ingredients for 4 portions
600 gsalmon fillet
1 kgpotatoes · small
1 bunchdill
50 gbutter
1lemons
200 gnatural yoghurt
1 tbspmedium mustard
1 tsphoney
2 tbspolive oil
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Fish
- Milk (incl. lactose)
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 664 kcal |
|---|---|
| Protein | 37.1 g |
| Fat | 34.4 g |
| Carbohydrates | 48.7 g |
| of which sugar | 6.1 g |
| Fibre | 3.9 g |
| Salt | 0.3 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Boil the potatoes in salted water for 20 minutes.
- 2
Season the salmon, brush with olive oil and bake at 180 °C for 12–15 minutes.
- 3
Melt the butter with chopped dill and lemon zest, toss the potatoes in it.
- 4
Stir the yoghurt with mustard, honey, lemon juice and salt, serve with the salmon.
