Lemon and dill salmon fillet

Lemon and dill salmon fillet

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About this recipe: Salmon is steamed with lemon and dill in foil pouches and accompanied by steamed vegetables and homemade tartar sauce in this tasty, elegant recipe.


Serves: 4 

  • 225g baby potatoes, or to taste
  • 100g fresh green beans, trimmed, or to taste
  • 2 tablespoons olive oil, divided
  • 2 salmon fillets
  • 1 clove garlic, crushed
  • 1 sprig chopped fresh dill
  • 1/2 lemon, sliced
  • 1/2 lemon, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 teaspoon coarse sea salt
  • Tartar Sauce
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons capers, roughly chopped
  • 1 lemon, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Preheat oven to 160 C / Gas 3.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add potatoes and green beans, cover and steam until tender, about 8 to 10 minutes. Drain.
  3. Brush the shiny side of 2 large pieces of foil with 1 teaspoon olive oil each. Place salmon skin-side down in the centre. 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.
  4. Cover salmon with 2 pieces of foil, shiny-side down. Roll foil inwards on all sides to create a pouch. Transfer pouches to a baking tray.
  5. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
  6. 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.
  7. Serve steamed potatoes, green beans and tartar sauce alongside salmon.

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