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Lemon Chive Salmon with Dill Potatoes

Makes 4 Servings


  • 3 6-ounce sustainably-raised salmon fillets
  • 6 red potatoes
  • 1 Lemon cut in wedges
  • 2-3 cloves garlic
  • 10-12 sprigs dill
  • 10-12 sprigs chives
  • cup Greek yogurt


  • Preheat oven to 425 degrees. Halve red potatoes. Lay flat and cut into about ½-inch thick wedges. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat. Spread potatoes out in a single layer on a lightly oiled foil-lined baking sheet. Roast 20-25 minutes. (See Step 7 to finish.)
  • Meanwhile, finely chop chives. Add chives to container with Greek yogurt. Zest whole lemon with a microplane (or on small holes of a box grater) over yogurt. Stir to combine.
  • Pat salmon fillets dry with a paper towel. Halve widthwise. Season both sides with salt and pepper. Place on a second foil-lined baking sheet (skin-side down). Spread half of the yogurt (reserve the rest) over salmon tops. Bake 10-12 minutes, or until fish easily flakes with a fork and internal temperature reaches 145 degrees.
  • Meanwhile, de-stem dill; finely chop leaves. Mince garlic.
  • Sprinkle desired amount of dill and garlic over potatoes. Stir to coat. Roast 3-4 more minutes, or until potatoes are fork tender.
  • Divide salmon between plates. Pile roasted potatoes and salad next to salmon. Serve remaining chive yogurt on the side with lemon wedges. Enjoy!


Recipe from greenchef.com