Gluten-Free Salmon with Dill, Cucumber and Potatoes
Crisp-skinned salmon and golden potatoes meet tender asparagus, with a cool cucumber-dill relish to spoon over every bite.
Fits Celiac, Hashimoto's, Pregnancy and 8 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 170 g salmon fillet, skin-on
- 250 g baby potatoes, halved
- 120 g asparagus, woody ends removed
- 1.5 tbsp olive oil
- ¼ tsp salt
- 2 tbsp fresh dill, chopped
- ½ cup cucumber, finely diced
- 1 tsp gluten-free apple cider vinegar
- ½ tsp gluten-free Dijon mustard
Method
- Heat the oven to 425°F and toss potatoes with oil and salt.
- Roast potatoes until browned and tender at the center.20 min timer
- Stir cucumber, dill, vinegar and mustard into a crisp relish.
- Add asparagus and salmon; roast until salmon reaches 145°F/63°C.15 min timer
- Serve salmon and vegetables with cucumber-dill relish spooned over.
Why it works
- Celiac disease: Gluten-free vinegar and mustard keep the salmon, vegetables and relish free of hidden gluten.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, Sheet pan recipes, Gluten-free dairy-free recipes.