Sheet-pan lemony salmon and potatoes with ladolemono dressing
Greek cuisine · Dimitra's Dishes · ♥ 456 likes · 7.9K views · 3 min video
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Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 6 cloves garlic cloves
- ½ cup olive oil
- fresh lemon juice
- 1–2 tsp mustard
Make the ladolemono dressing: whisk 6 grated garlic cloves, half a cup of olive oil, fresh lemon juice (a quarter to a third of a cup, tasted and adjusted) and a teaspoon or two of Dijon mustard. Set aside.
- 2 lb Yukon gold potatoes
Peel 2 lb Yukon gold potatoes, cut into wedges and put on a baking tray. Drizzle with half the dressing, season with salt, black pepper and dried oregano, and toss.
- salt
- black pepper
- dried oregano
Bake in a preheated 425 degree oven about 25 minutes, until fork tender.
- 2½ lb salmon filet
Make space in the centre and nestle in the salmon fillet; pour the remaining dressing over, season with salt, black pepper and oregano and spread the dressing to cover the whole fish.