Name: Salmon Fish Fingers with Oven-Baked Fries & Zesty Yogurt Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch Italian (flat-leaf) parsley; 3 lemons; ¾ cup plain Greek yogurt; 1.02 kg salmon fillet; 6 medium yellow potatoes; black pepper; Dijon mustard; extra virgin olive oil; panko bread crumbs; salt

Salmon Fish Fingers with Oven-Baked Fries & Zesty Yogurt SauceSalmon Fish Fingers with Oven-Baked Fries & Zesty Yogurt Sauce — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 small bunch Italian (flat-leaf) parsley

3 lemons

¾ cup plain Greek yogurt

1.02 kg salmon fillet

6 medium yellow potatoes

black pepper

Dijon mustard

extra virgin olive oil

panko bread crumbs

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, peel, and slice potatoes into ¼-inch thick strips. Place in a large bowl and add oil and salt; toss to coat.

Spread potatoes out in a single layer on a large baking sheet and place in the lower third of the oven (it doesn't have to be fully heated). Tossing once halfway through, roast until golden brown, 15-20 minutes. Reserve bowl for next step.

Wash, dry, and zest lemons into the reserved bowl.

Add bread crumbs, oil, salt, and pepper to the bowl with the lemon zest; stir to combine.

If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.

Slice the crosswise into 1-inch wide fingers.

Line a large baking sheet pan with aluminum foil.

Roll the salmon in the bread crumb mixture, pressing to adhere; place on the prepared baking sheet.

Place salmon in the upper third of the oven and bake until golden, crispy, and cooked through, 6-8 minutes. Watch carefully because the bread crumbs can burn quickly.

Meanwhile, juice half of the lemons into a medium bowl. Cut the remaining lemon into wedges.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the lemon juice.

Add yogurt, Dijon, salt, and pepper to the bowl; stir to combine the yogurt sauce.

Divide salmon and fries between plates; serve with lemon wedges and yogurt sauce on the side. Enjoy!

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