Norwegian Salmon with Dill Potatoes

Ingredients

• 1 1/2 lb baby potatoes
• 2 tbsp butter
• 3 tbsp chopped fresh dill, divided
• 1 lemon, zested and juiced
• 4 salmon fillets, about 6 oz each
• 1 tbsp olive oil
• 1 English cucumber, thinly sliced
• 2 tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• Kosher salt and black pepper

Steps

1. Boil potatoes in salted water until tender, 12 to 15 minutes; drain and toss with butter, half the dill and lemon zest.
2. Mix cucumber with yogurt, Dijon, 1 tablespoon lemon juice and remaining dill; season with salt and pepper.
3. Pat salmon dry and season with salt and pepper. Heat oil in a skillet over medium-high heat.
4. Cook salmon skin-side down until crisp, 4 to 5 minutes, then turn and cook until opaque and 145°F at the thickest point.
5. Rest salmon for 2 minutes and squeeze a little lemon over the fillets.
6. Serve salmon with dill potatoes and cucumber salad.

Allergen note: Contains fish, dairy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.