Kelp Pesto Norwegian Salmon with Lemony Dill Potatoes

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

This meal is so simple but completely elevated with fresh ingredients including lemon and dill with a guest appearance from locally made Kelp Pesto by Mullaney’s Fish Market - check them out! @mullaneysfish

Grab yourself a gorgeous piece of Norwegian salmon and try this one out!

Recipe

Kelp Pesto Norwegian Salmon with Lemony Dill Potatoes

By Holistic Nutritionist Alicia Spangenberger

total time: 40 minutes
servings: 3

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Ingredients:

  • 2 cups gold potatoes, sliced in medallions

  • 3 tbsp olive oil

  • 2 tsp dijon mustard

  • 1/4 cup fresh dill, chopped,

  • juice of 1 lemon

  • 2 cloves garlic, minced

  • 2 tsp salt

  • 2 tsp pepper

  • Fresh Norwegian Skinless Salmon fillet, cut into 3 eight ounce portions

  • 1 tsp olive oil

  • 6 tbsp Kelp Pesto

Directions:

Preheat your oven to 400 degrees Fahrenheit

Rinse and cut your potatoes into medallions. In a small mixing bowl, combine 3 tbsp olive oil, dijon mustard, dill, lemon juice, garlic, 1 tsp salt and 1 tsp pepper. Whisk to combine.

Spread potatoes out over a baking sheet and pour the lemon dill mixture, coating all of the potatoes. Bake on 400 degrees for approx. 30 minutes or until crispy and golden.

In a cast iron pan, heat up 1 tsp olive oil on medium/high heat. Season both sides of your salmon generously with salt and pepper. Sear on each side for 2 minutes. Once you’ve flipped the salmon over once, coat 2 tbsp of pesto evenly over the top of each portion. Add the cast iron pan to the oven pesto side up for 2-3 minutes.

Remove salmon and potatoes from oven and plate. Garnish with lemon and fresh dill. Enjoy!