Ingredients
4
4 servings
- •½ pound baby red and yellow potatoes, or to taste
- •1 cup fresh green beans, trimmed, or to taste
- •2 tablespoons olive oil, divided
- •2 (6 ounce) salmon fillets
- •1 clove garlic, crushed
- •1 sprig chopped fresh dill
- •½ lemon, sliced
- •½ lemon, juiced
- •½ teaspoon freshly ground black pepper
- •⅓ teaspoon coarse salt
- •3 tablespoons mayonnaise
- •1 ½ tablespoons capers, roughly chopped
- •1 lemon, juiced
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
- Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. 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.
- Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
- 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.
- Serve steamed potatoes, green beans, and tartar sauce alongside salmon.
Nutritional Facts
Per 4 servings
- Calories: 283
- Carbohydrate: 14g
- Fat: 18g
- Fiber: 3g
- Protein: 18g
- Sugar: 1g
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