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Ingredients
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½ pound baby red and yellow potatoes, or to taste
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1 cup fresh green beans, trimmed, or to taste
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2 tablespoons olive oil, divided
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2 (6 ounce) salmon fillets
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1 clove garlic, crushed
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1 sprig chopped fresh dill
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½ lemon, sliced
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½ lemon, juiced
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½ teaspoon freshly ground black pepper
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⅓ teaspoon coarse salt
Tartar Sauce:
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3 tablespoons mayonnaise
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1 ½ tablespoons capers, roughly chopped
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1 lemon, juiced
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½ teaspoon freshly ground black pepper
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¼ teaspoon salt
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
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Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
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Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
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Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
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Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
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Serve steamed potatoes, green beans, and tartar sauce alongside salmon.
Cook's Note:
Substitute 2 finely chopped dill pickles or 2 1/2 teaspoons green relish for the capers if desired. If using relish, mix in some chopped dill.
Nutrition Facts (per serving)
283 | Calories |
18g | Fat |
14g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 283 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 3g | 15% |
Cholesterol 40mg | 13% |
Sodium 538mg | 23% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 1g | |
Protein 18g | 35% |
Vitamin C 28mg | 31% |
Calcium 61mg | 5% |
Iron 2mg | 8% |
Potassium 614mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.