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Salmon and Creamy Dill Sauce

Salmon and Creamy Dill Sauce with Sautéed Kale and Roasted Fingerling Potatoes

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Salmon and dill are a classic pairing that Chef Suzanne enjoys all year long. In this Encore Recipe, she’s struck the perfect balance of rich, fatty fish and a bright, creamy sauce made tangy with Dijon mustard. Served with sautéed kale and crispy fingerling potatoes, this dish is one you’ll love for its simple techniques, elegant flavors, and impressive presentation.
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 670
  • Protein 35g
  • Total Carb 42g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • lemon
    • 1
    • lemon
  • dill
    • 1/8 ounce
    • dill
  • garlic
    • 2 cloves
    • garlic
  • salmon
    • 10 ounces
    • salmon
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • Dijon mustard
    • 1 packet
    • Dijon mustard

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Trim and discard long kale stems, then thinly slice leaves crosswise. Halve potatoes lengthwise. Halve lemon. Finely chop dill leaves, discarding stems. Mince garlic. Pat salmon dry with paper towel. 

  2. Roast Potatoes

    Roast Potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until golden and tender, about 15 minutes. 

  3. Sauté Kale

    Sauté Kale

    While potatoes roast, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add garlic and sauté, stirring, until fragrant, about 1 minute. Add kale, season with ¼ teaspoon salt and pepper as desired, and sauté, stirring occasionally, until wilted, 3-4 minutes more. Transfer to a plate and set aside, reserving pan for the next step.

  4. Sear Salmon

    Sear Salmon

    Wipe pan from kale clean and add 1 tablespoon olive oil over medium-high heat. Season salmon all over with ½ teaspoon salt and pepper. When oil is shimmering, add salmon skin-side down. Sear, pressing down with a spatula, until skin is crisp and brown, 3-4 minutes. Flip and reduce heat to medium. Cover, keeping lid slightly ajar for steam to escape. Continue searing until flesh is cooked through and opaque, 3-5 minutes more. Transfer to serving plates.

  5. Make Creamy Dill Sauce

    Make Creamy Dill Sauce

    While salmon sears, in a medium bowl, whisk together mayonnaise, mustard, juice of 1 lemon, and dill to combine. Season with ⅛ teaspoon salt and pepper as desired.

  6. Plate Salmon

    Plate Salmon

    Add sautéed kale to baking sheet with roasted potatoes and toss to combine. Divide between plates with salmon, spoon over creamy dill sauce, and dig in!

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