Lemon & Dill Salmon with Green Goddess Dressing
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.
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Lemon & Dill Salmon with Green Goddess Dressing
0
Servings4
Cook Time30 Minutes
Ingredients
4 salmon fillets
1 lemon, plus extra wedges for serving
Small handful of fresh dill, plus extra to serve
75g mayonnaise
1 tbsp chives
Small handful of fresh basil leaves
2 anchovies
1 avocado
1 tbsp extra virgin olive oil
750g baby potatoes
200g green beans
50g butter
Directions
INGREDIENTS
- 4 salmon fillets
- 1 lemon, plus extra wedges for serving
- Small handful of fresh dill, plus extra to serve
For the green goddess dressing:
- 75g mayonnaise
- 75g sour cream
- 1 tbsp chives
- Small handful of fresh basil leaves
- 2 anchovies
- 1 avocado
- 1 tbsp extra virgin olive oil
- Sea salt & freshly ground pepper
To serve:
- 750g baby potatoes
- 200g green beans
- 50g butter
METHOD
- 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/400°F/Gas Mark 5. 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.
0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 4 salmon fillets
- 1 lemon, plus extra wedges for serving
- Small handful of fresh dill, plus extra to serve
For the green goddess dressing:
- 75g mayonnaise
- 75g sour cream
- 1 tbsp chives
- Small handful of fresh basil leaves
- 2 anchovies
- 1 avocado
- 1 tbsp extra virgin olive oil
- Sea salt & freshly ground pepper
To serve:
- 750g baby potatoes
- 200g green beans
- 50g butter
METHOD
- 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/400°F/Gas Mark 5. 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.