- 1/2 Salmon filet
- Creamy Dill & Garlic Sauce – (see separate recipe below)
- 2 tablespoons of gee or butter
- 3-4 medium sized potatoes
- Juice from 1/2 a lemon
- 2 tablespoons EVO (Extra-Virgin Olive Oil)
- 2-3 tablespoons chopped dill (optional)
- 1/8-1/4 tsp Sea Salt
- Take the salmon out of the oven and preheat oven to 350C
- Take out a large cookie sheet and line with EVO or parchment paper
- Wash + cut potatoes into a chunky fry size,
- Throw potatoes into a large mixing bowl with fresh squeezed lemon juice allowing to sit for a few moments
- Toss lemony potatoes with EVO, sea salt, and dill
- Place the fries on the prepared cookie sheet
- Bake for about 20 minutes
- As the fries are baking, make the “Creamy Dill & Garlic Sauce”
- On high heat toss the butter into your cast Iron frying and let it reach a searing temperature
*If you are not using a cast iron pan and using a cookie sheet, place the fish on the cookie sheet skin side down and cover with the “Creamy Dill & Garlic Dip”, and put it straight into the oven for about 15 minutes*
- Place the fish, skin side down into the pan, as it is sizzling spread about 3-4 heaping tablespoons of the “Creamy Dill & Garlic Sauce” onto the filet until there is a thick, even layer of it.
- Continue searing the fish skin side down for about 2-3 minutes
- Turn off the element and slide your pan to the side **be careful the pan handle will be VERY HOT**
- Remove the fries from the oven (should be done now) and turn the oven to broil
- Broil the fish for about 3-4 minutes until the sauce starts to brown and bubble and the middle of the filet is nearly finished (cooking time totally depends on the thickness of the fish). Taking the fish out just before it is finished is perfect since it will continue cooking as it rests.
- Take the fish out of the oven and let it rest for a few minutes before serving with the lemon fries!
ps. Dip the fries into the sauce!
CREAMY DILL & GARLIC MULTIPURPOSE DIP
This dip/sauce is the ultimate sauce/dip you could ever imagine! We make a big batch and use it as a dip for veggies, fries, chips, chicken strips, shrimp or bake it on salmon or chicken.
What I love best about this sauce is that it is nutritious, simple, and completely dairy free. When made from scratch (using my mayo recipe) it also provides so healthy fats, vitamins, herbs, and proteins. You would never know there is no dairy in it!
A little head up, because this is made with our wonderful paleo mayo it should be refrigerated. If we are using it as a dip and is going to be sitting out for a while, try to put the bowl in another little ice bowl or something to keep it cool. When its being baked it is totally good to go!
Dill + Garlic Dip Ingredients
- 1/2 cup homemade paleo mayo *if you are using pre-made mayo I would also add 1 tablespoon Dijon mustard and lemon juice to this, ours already has it in the mayo**
- 1/2 cup loosely packed chopped dill
- 1/4 cup finely chopped green onion or sweet onion
- 2 garlic cloves- grated or finely chopped
- 1/4 tsp or less of salt- salt to taste, depends how much salt you already have in your mayo
- Chop and prepare all the ingredients (except the mayo)
- Place in a bowl and add the mayo
- Mix well and let sit for a while to let the flavors mix together (depends what you are planning on doing with it!)