Roasted Salmon with Creamy Ranch Dip, Roasted Potatoes

Roasted Salmon with Creamy Ranch Dip, Roasted Potatoes

This meal is perfect as a wholesome, nourishing dinner! The salmon is juicy with the creamy ranch baked in, while the roasted potatoes add a crispy, savory element. The fresh salad balances the richness, and the ranch dressing ties it all together.

Ingredients:

For the Salmon:

  • 4 salmon fillets (skin-on or skinless)
  • 1/2 cup  LIVWELL Creamy Ranch Dressing and Dip
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tbsp fresh dill (or 1 tsp dried dill)
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)

For the Roasted Potatoes:

  • 4-5 medium-sized baby potatoes (or your preferred variety), quartered
  • 2 tbsp olive oil or avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp fresh thyme (or dried thyme)
  • Salt and pepper to taste

For the Salad:

  • Mixed greens (such as arugula, spinach, or baby kale)
  • 1/2 cucumber, sliced
  • Cherry tomatoes, halved
  • Red onion, thinly sliced
  • 1/4 cup sunflower seeds (or any nuts/seeds you like)
  • A drizzle of your creamy ranch dressing (for the salad)

Instructions:

  1. Preheat the Oven & Prepare Roasted Potatoes:

    • Preheat your oven to 400°F (200°C).
    • In a large bowl, toss the quartered potatoes with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper until well-coated.
    • Spread the potatoes in a single layer on a baking sheet. Roast for about 25-30 minutes, flipping halfway through, until they’re crispy on the outside and tender on the inside.

  2. Prepare the Salmon:

    • While the potatoes are roasting, prepare the salmon.
    • In a small bowl, mix together the creamy ranch dressing, Dijon mustard, lemon juice, minced garlic, and dill. Stir until well combined.
    • Season the salmon fillets with salt and pepper on both sides.
    • Place the fillets on a baking sheet lined with parchment paper or lightly greased.
    • Spoon the ranch mixture evenly over each salmon fillet, spreading it out to coat the top and sides. Don’t worry about being too precise—just make sure it’s generously covered.

  3. Roast the Salmon:

    • Place the salmon in the oven (alongside the potatoes if there's space, or just wait until the potatoes are done).
    • Roast the salmon for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. (The exact time will depend on the thickness of the fillets, so check around the 12-minute mark.)

  4. Prepare the Salad:

    • While the salmon and potatoes are roasting, assemble the salad by tossing the mixed greens, cucumber slices, cherry tomatoes, and red onion in a large bowl.
    • Sprinkle sunflower seeds or any nuts/seeds you prefer for a crunchy texture.
    • Drizzle a small amount of your creamy ranch dressing over the salad, tossing it gently to coat.

  5. Serve:

    • Once the salmon and potatoes are done, plate the meal by placing a roasted salmon fillet on each plate.
    • Add a generous portion of roasted potatoes on the side, and a fresh, vibrant salad.
    • Garnish the salmon with fresh parsley or chives, and squeeze a little lemon juice over the top for an extra zesty kick.
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