Wednesday 4 July 2018

Baked Salmon with Lemon Dill Sauce.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's one of my new favourite Summer meals.
And, today I'm showing you how to pull the whole meal off without going crazy in the heat.
Because let's be real, this heatwave has been insane. To cool off, we've been tucking into plenty of ice lollies and sweet Summer fruit. I make a fruit plate everyday - yesterday, it was filled with strawberries, watermelon, oranges, mangoes, and sweet pineapple chunks.

When the weather is this warm, only the lightest, brightest food will do. And this recipe for baked salmon with lemon dill sauce, mashed potatoes, and summer vegetables is just that.

The salmon is simply baked until you're happy with it. Its delicate flavour goes so well with a creamy lemon and fresh dill sauce that comes together in the blender.

On the side, simple mashed potatoes with fresh parsley running through them. As for the vegetables, go with whatever looks good and is in season. Today, I roasted vine tomatoes and courgettes and boiled up a handful of green beans until just tender. Nothing too fussy, just really good, seasonal food. Exactly how we should be eating this Summer.

Salmon, previously: grilled salmon with lime coriander butter // baked tandoori salmon // spicy salmon and potato fishcakes // salmon potato salad with radishes

A Simple List of Ingredients:
1. Salmon Fillets
2. Small Tomatoes
3. Green Beans
4. Courgettes
5. Potatoes
6. Mustard Powder
7. Vegetable Stock
8. Fresh Parsley
9. Mayonnaise
10. Plain Yoghurt
11. Lemon
12. Fresh Dill

Bismillah, let's begin!

First, let's bake the salmon, tomatoes, and courgettes. Pre-heat the oven to 200C or Gas Mark 6. Line a baking tray with foil.

Onto the tray, place 4 Salmon Fillets, boneless but with skin.

Sprinkle the salmon with Salt and Black Pepper, to taste. You can add other spices too but I wanted to just taste that pure salmon flavour! Bake the salmon at 200C/Gas 6 for about 15 minutes or until it is just cooked. 

For the vegetables, line another tray with foil.

Put on 3 Courgettes, cut into thick slices.

And, 8 small Tomatoes which have been cut in half.

Sprinkle with Salt, Black Pepper and Olive Oil to taste. Again, add other spices if you want. Bake underneath the salmon for 15-20 minutes or until golden.

Next, prepare some mashed potatoes. Put 800g Potatoes, peeled and cut into chunks, in a large saucepan.

Boil the potatoes in plenty of water until they're soft. Drain really well.

Then, mash the potatoes until smooth.

In a jug, mix together 150ml hot Vegetable Stock with 1 teaspoon Mustard Powder.

Pour it into the mash and stir well.

Finally, add in a small handful of Fresh Parsley, finely chopped.

Add in Salt and Pepper, to taste. Stir and taste. Adjust, if needed.

For the beans, boil 200g trimmed Green Beans for 5 minutes then drain.

So, the salmon and vegetables are cooking and the mashed potatoes are done. Let's make the lemon dill sauce that will bring our whole meal together. I made mine in my blender but a food processor works well too.

Into the blender, place 2 tablespoons Mayonnaise.

And, 4 tablespoons Plain Yoghurt.

Grate in the Zest of 1 Lemon.

And, squeeze in the Juice of 1 Lemon.

Pour in 200ml Vegetable Stock. You can use hot or cold stock - I preferred it cold. For me, this was 200ml water and a splash of this veggie stock concentrate.

Finally, put in 4 tablespoons Fresh Dill, chopped.

Now, all we do is blend the sauce until smooth. It will seem quite loose but it works well with the texture of the mashed potatoes.

Here is the baked salmon, ready to eat.

And, the roasted tomatoes and courgettes. Time to plate up!

Divide the vegetables and mashed potatoes between plates. I'm showing you 2 here but this recipe will make enough for 4.

Pour the sauce into a jug.

Pour on the sauce and leave the rest for people to add on later.

Add on the baked salmon.

And, finish with some lemon and fresh dill.

I love this whole meal. Everything is so bright and fresh. Perfect for a Summer dinner!

Baked Salmon with Lemon Dill Sauce.

baked salmon, mashed potatoes, roasted courgettes and tomatoes, green beans, and a creamy lemon sauce.

Prep Time: About 25 minutes.
Cook Time: About 20 minutes.
Serves: About 4 people.


For the Baked Salmon
4 Salmon Fillets, with skin and boneless
Salt and Black Pepper, to taste

For the Mashed Potatoes
800g Potatoes, peeled and cut into chunks
150ml Vegetable Stock, hot
1 teaspoon Mustard Powder
Small handful Fresh Parsley, finely chopped
Salt and Black Pepper, to taste

For the Roasted Tomatoes and Courgettes
8 Small Tomatoes, cut in half
3 Courgettes, cut into thick slices
Olive Oil, to taste
Salt and Black Pepper, to taste

For the Green Beans
200g Green Beans, trimmed

For the Lemon Dill Sauce
2 tablespoons Mayonnaise
4 tablespoons Plain Yoghurt
Grated Zest and Juice of 1 Lemon
200ml Vegetable Stock
4 tablespoons Fresh Dill, chopped

Bake the salmon, tomatoes and courgettes:
Pre-heat the oven to 200C or Gas Mark 6. Line a baking tray with foil and put on the salmon. Sprinkle over salt and pepper. Bake for 15 minutes until the salmon is just cooked.
Put the courgettes and tomatoes on another foil-lined baking tray. Drizzle them with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes underneath the salmon until golden.

Make the mashed potatoes:
Boil the potatoes until tender then drain well and mash. Mix the mustard powder and stock together before pouring into the mash. Stir well and add in salt, pepper, and fresh parsley. Taste and adjust the seasoning, if needed.

Cook the green beans:
Boil the green beans for 5 minutes in water then drain well.

Blend the sauce:
Put all the ingredients into a food processor or blender and blend until smooth.

Divide the food between plates and serve!

{adapted from slimming world}

Keep me in your duas please, and enjoy your baked salmon!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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