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Sockeye Salmon and Potatoes with Dill Cream

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Level: Easy

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Description

Simple fish supper!

Ingredients

  • 6 whole Large Organic Russet Potatoes (Halved)
  • 1 Tablespoon Old Bay Seasoning, Plus More To Season Salmon
  • ¼ cups Olive Oil, Divided
  • 1 bunch Fresh Dill, Stems Removed And Leaves Chopped, Divided
  • 2 cups Sour Cream
  • 1-½ pound Sockeye Salmon
  • 2 Tablespoons Coarse Sea Salt
  • 1 whole Lemon, Juiced

Preparation

Preheat oven to 400ºF.

In a large turkey roaster or similar sized baking dish, place cut potatoes inside and drizzle half the olive oil and 1 tablespoon Old Bay seasoning evenly to coat potatoes. Cook potatoes at 400ºF for 25 minutes.

Chop dill, take half and add to 2 cups of sour cream, mix, then refrigerate until salmon is ready at the end.

Clean salmon if needed, then season pink side with coarse sea salt and Old Bay. Sprinkle remaining dill and lemon juice over top. Take out potatoes and place salmon (skin side down) on top. Lightly drizzle remaining olive oil over salmon and potatoes, and place back in oven for 25 minutes at 400ºF until salmon is done.

Let stand for 5 minutes to cool, then serve with dill cream on a plate. Enjoy!

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