Roasted salmon fillet with lemon-dill mayonnaise
Fancy flavors that are both fresh and sophisticated? This roasted salmon fillet with lemon-dill mayonnaise combines succulent fish with a creamy sauce brimming with citrus and herbs. Light, flavorful and just what you're in the mood for!
- Mayonnaise
- Dinner
- Average
- For 4 servings
Ingredients (14)
- 4 salmon fillets (approx. 150-180 g each), with or without skin
- 2 tablespoons of olive oil
- 1 teaspoon smoked paprika
- 1 lemon, sliced
- 150 g Oliehoorn mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon juice (fresh)
- Zest of 1/2 lemon
- 400 g carrots, in thick strips
- 1 red bell bell pepper, in pieces
- 1 zucchini cut in half, sliced
- 2 tablespoons of olive oil
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions(13)
- 1
Preheat the oven to 220°C (hot air 200°C).
- 2
Mix the carrots, bell bell pepper and zucchini with olive oil, thyme, salt and pepper.
- 3
Spread the vegetables on a baking sheet lined with baking paper.
- 4
Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
- 5
Pat the salmon fillets dry with paper towels.
- 6
Place the salmon fillets on a baking sheet lined with baking paper and place a slice of lemon on top of each fillet.
- 7
Put the salmon in the oven with the vegetables for the last 10-12 minutes.
- 8
The salmon is done when it is just cooked and falls apart easily, this depends on its thickness.
- 9
In a small bowl, mix the mayonnaise with dill, lemon juice and lemon zest.
- 10
Season to taste with salt and pepper.
- 11
Divide the roasted vegetables among the plates.
- 12
Place the salmon fillet on top and spoon a spoonful of lemon-dill mayonnaise next to it.
- 13
Serve with fries and additional lemon wedges if desired.
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