Summer is here, and we know you don't want to spend the whole night in the kitchen! That's why this easy salmon oven-bake will have dinner on the table in no time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish)
Mayonnaise(ContainsEgg, Sulphites, Mustard)
White Wine Vinegar(ContainsSulphites)
Old Bay Seasoning(ContainsMustard)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/4-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, finely chop dill. Peel, then mince or grate garlic. Whisk together sour cream, mayo, half the dill, 1/4 tsp garlic, 1/2 tbsp vinegar and 1/2 tsp sugar (dbl both for 4ppl) in a small bowl. Season with salt and pepper. Set aside.
Cut stems off green beans, if needed. Toss green beans and remaining garlic with 1/2 tbsp oil (dbl for 4ppl) on half of a foil-lined baking sheet. Season with salt and pepper. Set aside.
Pat salmon dry with paper towels, then sprinkle Old Bay seasoning all over. Add salmon, to the other side of the foil-lined baking sheet. Roast in top of oven, until salmon is almost cooked through, 5-6 min. (NOTE: We will finish cooking salmon in Step 5.)
When salmon is almost cooked through, turn the broiler to high. Broil salmon and beans in middle of oven, until salmon is cooked through and golden, 4-6 min.**
Divide salmon, green beans and potato wedges between plates. Sprinkle remaining dill over salmon. Serve DIY dill ranch on the side, for dipping.