Roast Dill Salmon Served with Lemon Sour Cream Sauce and Salad of Arugula, Basil and Sweet Peas

Salmon Served with Potato Pancakes, Lemon Sour Cream Sauce and Salad of Sweet Peas and Arugula

I love salmon. Not only is it super good for you with its healthy dose of Omega 3 but its also delicious. And because its such a hardy fish, it easily stands up to a variety of cooking methods and spices. Sometimes I plan our meals a day or two in advance but tonight that was not the case. At five o'clock I realized I better get started with dinner. It was only when I opened the fridge that I realized that I had no vegetable to serve with the salmon. Though I remembered that I had some fresh arugula in the vegetable drawer. I pulled it out and originally thought of serving the salmon atop the arugula but though that was kind of bland. That's when I went to my go-to vegetable, frozen peas. Okay, dinner is starting to come together. I decided to do a salad of arugula and sweet peas with an olive oil, lemon dressing. But what to serve on the side... I would be perfectly happy with a meal of salmon and salad but my two guys would wonder what cruel god had put them on a diet. Potato pancakes could work... I've been on a kick of potato pancakes lately. Sort of like a twist on smoked salmon and potato pancakes, I thought, which is what inspired the sour cream sauce.

This will serve 4 people with very generous portions or 6 with normal portions of fish. I would double the salad and the sauce if you plan on serving it to more than 4 people.


  • 750 gr. or 1 1/2 lbs. Fresh Salmon Fillet
  • 1 Lemon, zested and juiced
  • 1/2 tsp. Salt
  • 1 tsp. Fresh Ground Pepper
  • 1 tsp. Dried Dill
  • 12 Cherry Tomatoes, halved
  • 1 tsp. Sugar

Instructions for Roast Salmon

  1. Preheat oven to 180 C. or 350 F.
  2. Wash and pat dry the salmon fillet. Drizzle a little olive oil onto the bottom of an oven proof dish and place the salmon on top.
  3. Zest your lemon then cut it in half and juice it. We zest enough citrus so that we've invested in an actual tool for the job (which also works on other spices like nutmeg and cinnamon sticks). But you can get by with the smallest holes of a cheese grater.
  4. Add the all rest of the ingredients EXCEPT the lemon zest (you'll need this for the sauce). You might be tempted to skip the sugar in this dish, but that would be a mistake. You'll need the sweetness to cut through the acidity of the lemon juice. Besides, its not much.
  5. Place in the oven and roast for 20 minutes. This will give you a perfectly done fish without being the least bit dry.

Ingredients for Sweet Pea and Arugula Salad

  • 1 Bunch Arugula, washed and dried
  • 1 1/2 c. Frozen Peas
  • 2 tbs. plus a dash for cooking of really good Olive Oil
  • 1 tbs. Lemon Juice
  • 10-15 Fresh Basil Leave sliced into ribbons
  • Salt to tast

Directions for Sweet Pea and Arugula Salad

This is a lukewarm salad made with my go-to veg, frozen peas. I love them for their versatility. Frozen peas are actually the only frozen vegetable that I swear by. They taste just as good as fresh without all the work and you can add them to so many dishes for a splash of color and naturally a vitamin boost as well.

  1. Put the peas in a sauce pan and add a couple table spoons of water (maybe about a 1/4 cup) and a dash of olive oil.
  2. Turn the heat up to medium and cook until just warm.
  3. Drain and set aside.
  4. Place the arugula, basil, olive oil and lemon juice in a bowl.
  5. Add the peas and mix well.
  6. Taste for seasoning and set aside to serve with dinner.

I also think you could double this salad and skip the sour cream sauce and starch for a light and delicious summer meal.

Ingredients for Lemon Sour Cream Sauce

  • 1/2 cup Sour Cream
  • 1/2 cup Low Fat Unsweetened Yogurt
  • 1 minced Shallot
  • Zest of one Lemon
  • A couple of dashes of Worschester Sauce
  • 1 1/2 tsp. Salt (first try just a teaspoon then taste to see if it needs more)
  • 10-15 Fresh Basil Leaves

Directions for Lemon & Shallot Sour Cream Sauce

This sauce actually sounds a lot more decadent than it really is. Actually, the low fat yogurt really ups the nutritional value while the sour cream keeps it delicious. Mix all the ingredients and set aside.

When the salmon is finished cooking, dish out the ingredients and pass the plates. I served this with potato pancakes but it would be equally good with just plain boiled potatoes.


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Comments 9 comments

jojokaya profile image

jojokaya 4 years ago from USA

I love salmon.. this is great recipe

jpcmc profile image

jpcmc 4 years ago from Quezon CIty, Phlippines

Wow, this looks delicious! Asides from salmon, what other fish can i use?

edelhaus profile image

edelhaus 4 years ago from Munich, Germany Author

Hi Jpcmc, first, thanks for stopping by! If you'd like to try another fish, I would suggest Char which is also a cold water fish and one of the most delicious I've ever eaten. The meat is white and the texture just melts in your mouth and yet it's flavor is strong enough to hold up to the other ingredients.

jpcmc profile image

jpcmc 4 years ago from Quezon CIty, Phlippines

Hi edelhaus. Thanks for the tip. I have not tried Char before. I just hope I find some here in the Philippines. Do you think Cream Dory is a good alternative as well? My wife and i love this fish.

edelhaus profile image

edelhaus 4 years ago from Munich, Germany Author

I think any fish you live would work wirh the salad, even very delicate fish. Though the sauce might need to be thinned with some wine or fish broth and i would recommend salt potatoes or a wild rice instead of potato pancakes.

jpcmc profile image

jpcmc 4 years ago from Quezon CIty, Phlippines

Tried it! Although i substituted some ingredients - used Cream Dory instead, I used calamansi (this is a local fruit) instead of lemon. I love the basil in the sauce. Thanks for the recipe. :)

edelhaus profile image

edelhaus 4 years ago from Munich, Germany Author

That's great! I'm glad it worked out. I've never tried that fruit, is it lemony?

jpcmc profile image

jpcmc 4 years ago from Quezon CIty, Phlippines

Citrofortunella microcarpa, or Calamondin. We call it calaminsi in the Philippines - it's around and approximately half an inch in diameter. It has a very sour taste similar to lime or unripe orange. This is a good substitutes since lemons are quite expensive here.

edelhaus profile image

edelhaus 4 years ago from Munich, Germany Author

Sounds good actually! Thanks for sharing.

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