
Roasted Salmon with Creamy Ranch Dip, Roasted Potatoes
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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:
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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.
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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.
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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.)
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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.
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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.