Name: Lemon-Dijon Salmon with Roasted Potatoes, Leeks, Fennel & Dill
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 fennel bulbs; 1 small bunch fresh dill; 6 leeks; 3 lemons; 0.68 kg new potatoes; 1.02 kg salmon fillet; black pepper; Dijon mustard; extra virgin olive oil; salt

Lemon-Dijon Salmon with Roasted Potatoes, Leeks, Fennel & DillLemon-Dijon Salmon with Roasted Potatoes, Leeks, Fennel & Dill — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

6 fennel bulbs

1 small bunch fresh dill

6 leeks

3 lemons

0.68 kg new potatoes

1.02 kg salmon fillet

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim off root end and dark green stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into ½-inch thick wedges. Place in a large bowl.

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half crosswise, then slice each half lengthwise; rinse under running water, separating the layers to remove any dirt and grit. Add to the bowl with the fennel.

Quarter potatoes. Add to the bowl along with oil, salt, and pepper, then stir to combine. Divide veggies between two large baking sheet pans and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until the veggies are tender and golden, about 25 minutes. Remove from oven.

Meanwhile, zest and juice lemons into a small bowl.

Shave dill leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the lemon along with oil, Dijon, salt, and pepper. Stir to combine the dressing and set aside. (Reserve remaining dill for serving.)

When the veggies have about 10 minutes left, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate. Season with salt on the top-side.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook until skin is crispy and flesh is opaque, 3-4 minutes per side. Remove to a clean plate and set aside.

To serve, divide salmon and veggies between plates. Drizzle with dressing and top with reserved dill. Enjoy!

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