Baked Salmon with Creamy Dill Sauce and Shrimp
- 4 salmon fillets (about 150 g each)
- 450 g large shrimp, peeled and deveined
- 4 large potatoes (about 200 g each)
- 250 ml heavy cream
- 250 ml whole milk
- 30 ml chopped fresh dill, plus extra for garnish
- 1 fish bouillon cube
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
1. Preheat the oven to 220°C (425°F).
2. In a large pot, boil the potatoes in lightly salted water until tender, about 20-25 minutes. Drain and set aside, keeping them warm.
3. Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper.
4. In a saucepan, combine the heavy cream, whole milk, chopped dill, and fish bouillon cube. Bring to a simmer over medium heat, stirring occasionally, and cook for 3-4 minutes until the sauce thickens slightly.
5. Place the seasoned salmon fillets in a baking dish and pour the dill sauce over the top, ensuring the fillets are evenly coated.
6. Bake the salmon in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and easily flakes with a fork. The internal temperature should reach 60°C (145°F).
7. While the salmon is baking, steam the shrimp in a separate pan until they turn pink and are cooked through, about 3-4 minutes. Be careful not to overcook, as shrimp can become tough and chewy.
8. Serve the baked salmon fillets with the boiled potatoes and steamed shrimp. Spoon the creamy dill sauce over the salmon and garnish with additional fresh dill and lemon wedges on the side.
9. Enjoy your delicious, restaurant-quality meal!
- baking dish
- saucepan
- oven
- cutting board
- knife
- fish bouillon cube
- measuring cups and spoons
- wooden spoon
- plate
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