Midsummer Herb Roasted Salmon with Chive Sour Cream

Method

1. 1Preheat the oven to 175°C. Wash the new potatoes thoroughly and boil them in salted water with a sprig of fresh dill for 15-18 minutes until tender.
2. 2Place the salmon fillet skin-side down in a lightly greased baking dish. Drizzle with rapeseed oil, then season evenly with 1 teaspoon of salt and the black pepper.
3. 3Slice half of the lemon thinly and arrange the slices over the salmon, then scatter half of the chopped dill on top. Bake in the oven for 18-20 minutes until the fish flakes easily.
4. 4While the salmon cooks, mix the sour cream with finely snipped chives, remaining dill, 1 teaspoon of fresh lemon juice, and half a teaspoon of salt in a small bowl.
5. 5Drain the boiled potatoes and toss with a touch of butter or fresh dill. Serve the warm salmon immediately with the dill potatoes and chilled chive sour cream.