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Donal Skehan
Lemon & Dill Salmon with Green Goddess Dressing | DonalSkehan.com
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Lemon & Dill Salmon with Green Goddess Dressing

May 29

Fresh, zesty, and packed with flavour, this dish is a light yet satisfying take on salmon. The lemon-dill glaze brings brightness, while the creamy Green Goddess dressing adds richness with a herby kick. Paired with buttery potatoes and crisp green beans, it’s a simple, wholesome dinner that feels effortlessly elegant.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. In the jug of a high-speed blender blitz all the ingredients for the green goddess together until smooth and creamy then set aside in a bowl.
  2. 2. Get a pot of salted water to boil, halve the baby potatoes and add to the pot. then cook for 20 - 25 minutes until tender. Add the green beans for the last 5 minutes of the cooking time then drain everything and place into a bowl with the butter and some salt and pepper - stirring to combine and melt the butter.
  3. 3. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 5. Place the salmon fillets on a tray and drizzle with a little olive oil. Season with salt and pepper then place into the oven to cook for 8 - 10 minutes. You can also do this in the airfryer - place the salmon into the airfryer for 8 - 10 minutes at 180°C.
  4. 4. Whilst the salmon cooks, zest the lemon into a bowl and add the chopped dill and a small drizzle of extra virgin olive oil. Halve the lemon and stir the juice through the green goddess dressing.
  5. 5. When the salmon is cooked, coat it in the lemony-dill mixture and serve straight away with the green goddess dressing, potatoes and green bean. Garnish with a little extra dill and some lemon wedges for squeezing.

Ingredients

4 salmon fillets (about 5–6 oz each)

1 lemon, plus extra wedges for serving

Small handful of fresh dill, plus extra for garnish

For the Green Goddess Dressing:

⅓ cup mayonnaise

⅓ cup sour cream

1 tablespoon chopped chives

Small handful fresh basil leaves (about ¼ cup packed)

2 anchovy fillets

1 ripe avocado

1 tablespoon extra virgin olive oil

Sea salt & freshly ground black pepper, to taste

To Serve:

1½ lbs baby potatoes

7 oz (about 2 cups) green beans

3½ tablespoons unsalted butter

 

4 salmon fillets

1 lemon, plus extra wedges for serving

Small handful of fresh dill, plus extra to serve

For the green goddess dressing:

75g mayonnaise

75g sour cream

1 tbsp chives

Small handful of fresh basil leaves

2 anchovies

1 avocado

1 tbsp extra virgin olive oil

Sea salt & freshly ground pepper

To serve:

750g baby potatoes

200g green beans

50g butter