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Fresh, zesty, and packed with flavour, this dish is a light yet satisfying take on salmon. The lemon-dill glaze brings brightness, while the creamy Green Goddess dressing adds richness with a herby kick. Paired with buttery potatoes and crisp green beans, it’s a simple, wholesome dinner that feels effortlessly elegant.
In the jug of a high-speed blender blitz all the ingredients for the green goddess together until smooth and creamy then set aside in a bowl.
Get a pot of salted water to boil, halve the baby potatoes and add to the pot. then cook for 20 - 25 minutes until tender. Add the green beans for the last 5 minutes of the cooking time then drain everything and place into a bowl with the butter and some salt and pepper - stirring to combine and melt the butter.
Preheat the oven to 200°C/180°C fan. Place the salmon fillets on a tray and drizzle with a little olive oil. Season with salt and pepper then place into the oven to cook for 8 - 10 minutes. You can also do this in the airfryer - place the salmon into the airfryer for 8 - 10 minutes at 180°C.
Whilst the salmon cooks, zest the lemon into a bowl and add the chopped dill and a small drizzle of extra virgin olive oil. Halve the lemon and stir the juice through the green goddess dressing.
When the salmon is cooked, coat it in the lemony-dill mixture and serve straight away with the green goddess dressing, potatoes and green bean. Garnish with a little extra dill and some lemon wedges for squeezing.
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