🍋 Lemon Dill Salmon with Cheesy Carrots and Herb Potatoes
This vibrant bowl features perfectly seared salmon with a zesty lemon-dill glaze, accompanied by savory garlic-herb roasted potatoes and sweet roasted carrots, all crowned with deliciously melted Havarti cheese. A truly satisfying and well-rounded meal!
Yields: 2 servings
Prep time: 20 minutes
Cook time: 25-30 minutes
Ingredients:
For the Lemon Dill Salmon:
2 (6-8 oz each) salmon fillets, skin on or off
1 tbsp olive oil
Lemon-Dill Glaze:
2 tbsp fresh lemon juice 🍋
1 tbsp fresh dill, finely chopped 🌿
1 tsp honey or maple syrup (optional, for sweetness)
½ tsp garlic powder
Salt & freshly cracked black pepper to taste
For the Garlic Herb Potatoes:
1 lb (about 2 medium) Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tsp dried Italian herbs (or a mix of dried oregano, basil, thyme)
Salt & freshly cracked black pepper to taste
For the Cheesy Carrots:
2 medium carrots, peeled and cut into ½-inch thick rounds or sticks
1 tbsp olive oil
Salt & freshly cracked black pepper to taste
2 oz Havarti cheese, thinly sliced or shredded 🧀 (Havarti melts beautifully!)
Instructions:
Prepare Roasted Vegetables: Preheat oven to 200°C (400°F).
On one baking sheet, toss potato cubes with 2 tbsp olive oil, 3 cloves minced garlic, dried Italian herbs, salt, and pepper. Spread in a single layer.
On a separate small baking sheet or in a small oven-safe dish, toss carrot pieces with 1 tbsp olive oil, salt, and pepper.
Roast the potatoes for 20-25 minutes, or until golden brown and tender.
Roast the carrots for 15-20 minutes, or until tender-crisp.
Prepare Salmon Glaze: While vegetables roast, in a small bowl, whisk together the lemon-dill glaze ingredients: lemon juice, fresh dill, honey (if using), garlic powder, salt, and pepper. Set aside.
Sear the Salmon: About 10 minutes before the vegetables are done, heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat.
Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.
Place salmon skin-side down (if applicable) in the hot skillet. Sear for 4-6 minutes, until the skin is crispy and golden.
Flip the salmon and cook for another 2-4 minutes, or until cooked to your desired doneness (it should flake easily with a fork). Salmon can be served slightly rare in the center.
During the last minute of cooking, pour the lemon-dill glaze over the salmon, letting it warm and slightly thicken. Spoon some of the glaze over the fillets.
Melt Cheese on Carrots: Once carrots are tender, remove them from the oven. Arrange the Havarti cheese slices or shreds over the hot carrots. Return to the oven for 2-3 minutes, or until the Havarti is melted and gooey.
Assemble & Serve: Portion the garlic-herb roasted potatoes onto plates or into bowls. Add the cheesy roasted carrots alongside. Top with a seared lemon-dill salmon fillet. Drizzle any remaining glaze from the pan over the salmon and vegetables. Serve immediately and enjoy!
Tips for Success:
Don't Overcook Salmon: Salmon cooks quickly. Aim for an internal temperature of 145°F (63°C) for medium, or slightly less for a flakier, moister result.
Dry Salmon for Searing: Patting the salmon dry before searing helps achieve a beautiful, crispy skin.
Havarti's Melt: Havarti cheese is known for its excellent melting properties, making it perfect for this application!
Fresh Herbs: Using fresh dill makes a significant difference in the flavor of the glaze.
Enjoy this elegant and flavorful bowl!