Recipes

Roasted salmon fillet with lemon-dill mayonnaise

Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise
Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise
Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise Roasted salmon fillet with lemon-dill mayonnaise

Ingredients (14)

Product

Mayonaise 80%

  • 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.