This straightforward dish is a nod to the simple yet delicious cuisine of Scandinavia where salmon with dill is a classic pairing. The dill sauce is composed of only four ingredients and comes together in a flash – the majority of the work is only chopping dill. The creamy, herbaceous sauce is perfect over the salmon as well as the baby potatoes and asparagus. We think this meal is bright, fresh, and satisfying – perfect for any night of the week!
Salmon with Dill Sauce
Ingredients
- 1 lb salmon, skinless
- 2 tbsp olive oil, divided
- 1 lb fingerling or baby potatoes
- 8 oz asparagus, ends trimmed
- ¼ cup mayo
- ¼ cup sour cream or full-fat Greek yogurt
- ¼ cup fresh dill, minced, plus extra leaves for garnish
- 1 lemon, zested and juiced
Directions
Vacuum seal salmon with 1 tbsp olive oil and 1 tsp salt. Place salmon in a Suvie pan, cover with water, and insert into the top right hand zone of your Suvie.
Place fingerling potatoes in a starch pan and insert into Suvie.
Place asparagus in a Suvie pan and insert into the top left zone of your Suvie.
Input settings and cook.
My Cook > Multi-Zone Settings
Protein: 120°F for 30 minutes
Vegetable: 10 minutes
Starch: 35 minutes
While the salmon cooks, whisk together the mayo, sour cream, dill, lemon juice and zest in a small bowl.
Season to taste with salt and set aside in the refrigerator until ready to serve.
After the salmon has finished cooking, remove from vacuum bags and pat dry.
Pour any residual water from the asparagus and season with salt and pepper to taste. Transfer fingerling potatoes to a large bowl, drizzle remaining olive oil over the potatoes and season to taste with salt and pepper.
Divide salmon, asparagus, and potatoes between plates and drizzle with reserved lemon dill sauce. Garnish with dill leaves.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 490, Total Fat 32g, Total Carbohydrates 23g, Total Sodium 170mg, Total Protein 27g
Can I substitute frozen asparagus if that’s what I already have on hand?
Hi Ashley, we didn’t test this recipe with frozen asparagus, but we think a short steam time (around 6 minutes) should be sufficient to cook the asparagus without it getting too soft. If you make this recipe with frozen asparagus please let us know how it turns out!
Thank you!! It was perfect! I added some butter buds and garlic salt on top. Was delicious!
I’m so glad that you enjoyed it! Thanks for letting us know how the asparagus turned out!
Is it required to vacuum seal the salmon? Also, I noticed the recipe is designed for the 1st gen Suvie. We ordered the 2nd gen. Would the potatoes just be cooked in the “starchie”? Thanks!
Hi David, yes, to sous vide you do need to vacuum seal the salmon. All our recipes will be compatible with 2.0 (in general if a recipe calls for a starch then you will need the starch cooker, but in this particular case you could roast the potatoes in Suvie 2.0). Hope that helps!