Baked Salmon with Olive Potatoes and Lemon-Dill Dip

Juicy baked salmon on potatoes with black olives, onions and garlic, served with a fresh dip made from yogurt, lemon and dill. An easy sheet-pan classic for three people.

By Günther · 3 servings · 45 minutes

Ingredients

• 450 g salmon fillet, skinless
• 600 g waxy potatoes
• 80 g black olives, pitted
• 1 Stück red onion
• 2 Stück garlic cloves
• 1 Stück lemon
• 2 EL olive oil
• 1 Bund dill
• 150 g plain yogurt
• 1 TL sweet paprika powder
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat (top and bottom).
2. Wash the potatoes and cut them into thin slices or halved wedges. Slice the onion into rings and finely chop the garlic.
3. Toss the potatoes, onions and garlic on a baking sheet with 1 tbsp olive oil, salt and pepper, and pre-bake for 15 minutes.
4. Halve the olives. Pat the salmon dry, season with salt, pepper and paprika powder, and brush with the remaining half of the oil.
5. Take the sheet out of the oven, push the potatoes to the side, place the salmon next to them and scatter the olives over everything. Bake everything for another 12 to 15 minutes, until the salmon is only slightly glassy in the middle.
6. For the dip, halve the lemon and squeeze one half. Finely chop the dill and stir it together with the yogurt, the lemon juice, salt and pepper.
7. Serve the baked salmon with the potatoes, offer the remaining lemon half cut into wedges, and serve the dip on the side.