Norwegian Roasted Salmon

  • Prep: 15 min
  • Cook: 7 min
  • Total: 22 min
  • Servings: 8
Courtesy of The Chew

Ingredients (17)

Main Ingredients

  • 8 fillets salmon (about 6 ounces each, bones and skin removed)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup mayonnaise
  • 1 cup creme fraiche
  • ¼ cup Dijon mustard
  • ½ lemon (juice and zest)
  • ½ cup dill (chopped)
  • ¼ cup chives (chopped)
  • ½ cup parsley (chopped)
  • kosher salt and freshly ground black pepper (to taste)

Cucumber Radish Salad

  • 2 tablespoons white wine vinegar
  • 2 tablespoons dill
  • ¼ cup extra-virgin olive oil
  • 1 English cucumber
  • 1 cup radishes (thinly sliced into rounds)
  • kosher salt and freshly ground black pepper (to taste)

Steps (5)

  • Step 1
    Preheat oven to 425ºF.
  • Step 2
    Season each salmon fillet on both sides with salt and pepper. Drizzle with oil and rub to coat on all sides. On a baking sheet lined with parchment paper, place the salmon fillets skin(less)-side-down.
  • Step 3
    In a medium bowl, add the mayonnaise, creme fraiche, mustard, lemon juice and zest, dill, chives, parsley and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and stir to combine. Spread the creamy herb mixture evenly over the top of the salmon fillets. Place in the preheated oven to bake for about 7–10 minutes. Remove and set aside to cool. Serve extra sauce alongside salmon.
  • Step 4
    Serve a portion of the salmon with some Cucumber Radish Salad on top. Serve with a piece of Potato Galette on the side, if desired.
  • Step 5
    Directions for Cucumber Radish Salad:
    In a large bowl, combine the vinegar, dill, and oil, and whisk to combine. Season to taste with salt and pepper. Add the cucumbers and radishes and toss to combine. Keep in the refrigerator until ready to serve.
  • For safe meat preparation, reference the USDA website.

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