Oven-Baked Salmon with Vegetables & Lemon-Dill Mustard Sauce
Equipment
Ingredients
Salmon
salmon fillet (fresh)
3 piece
olive oil
60 ml
lemon (juiced)
0.5 piece
mustard
5 g
garlic (grated)
2 clove
parsley (finely chopped)
10 g
black pepper
2.5 g
paprika
2.5 g
chili flakes
2.5 g
salt
5 g
Vegetables
potatoes (halved)
500 g
carrots (sliced)
2 piece
red onions (large chunks)
2 piece
mushrooms (large chunks)
5 piece
oregano
1 tsp
paprika
2.5 g
garlic powder
2.5 g
black pepper
2.5 g
salt
2.5 g
olive oil
75 ml
Lemon-Dill Mustard Sauce
butter
30 g
flour
15 g
milk
280 ml
dill (finely chopped)
10 g
mustard
5 g
lemon (juiced)
0.5 piece
garlic (grated)
1 clove
salt
2 g
black pepper
1 g
Instructions
Marinate the salmon
Mix olive oil, lemon juice, mustard, parsley, garlic, black pepper, paprika, chili flakes and salt. Rub the salmon fillets thoroughly with this mixture and let rest in the refrigerator for 30 minutes.
Prepare vegetables
Wash potatoes and cut in half. Slice carrots and blanch together with potatoes in salted water for 10-12 minutes until slightly tender. Drain and let cool slightly. Cut onions and mushrooms into large chunks, add to potatoes and carrots.
Season the vegetables
Add oregano, paprika, garlic powder, black pepper, salt and olive oil to the vegetables and mix well to coat evenly.
Bake salmon and vegetables
Arrange vegetables on a parchment-lined baking sheet. Place marinated salmon pieces on top. Bake in preheated 200°C oven on middle rack for 25-30 minutes. For extra browning, increase temperature to 210°C for the last 5 minutes.
Prepare the sauce
Melt butter in a saucepan, add grated garlic and sauté lightly. Add flour and cook briefly, then gradually whisk in milk. Cook while stirring until thickened. Add lemon juice, mustard and dill, season with salt and pepper.
Original recipe
Storage
Best consumed fresh. Reheat gently to avoid drying out the salmon
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