💡 At a Glance
- The Dish: Tender steamed salmon fillets served with tender potatoes, fresh veggies, and a rich, creamy dill sauce.
- Time: Quick and beginner-friendly—perfect for a healthy, hassle-free weeknight family dinner.
- Method: The salmon and sides steam together in the Varoma®, while the sauce whips up right from the flavorful cooking juices.
Salmon Filet with Veggies, Potatoes, and Creamy Dill Sauce: This dish is pure perfection when you need a quick yet impressive dinner on the table fast!
Tender, flaky salmon, vibrant veggies, hearty potatoes, and a velvety dill sauce—this complete meal is guaranteed to be an instant hit with the whole family.
In my easy, step-by-step recipe, I’ll show you just how simple it is to bring this incredible Salmon Filet with Veggies, Potatoes, and Dill Sauce together in your Thermomix® in no time at all.
What Is Salmon Fillet with Veggies, Potatoes, and Dill Sauce?
Salmon fillet with veggies, potatoes, and dill sauce is a simple yet restaurant-worthy dish featuring tender steamed salmon, fluffy potatoes, and crisp veggies, all topped off with a rich, luscious creamy dill sauce.
Why You’ll Love This Salmon Dinner:
- A delicious choice for a quick lunch or an easy weeknight dinner.
- Super healthy and packed with nourishing omega-3 fatty acids.
- Incredibly simple to make—totally beginner-friendly!
- A wholesome, crowd-pleasing dinner option for the whole family.
- Packed with mouthwatering flavor in every single bite.
- A total feast for all your senses.
My Top Tips for Making This Dish
Fresh salmon is always best, but frozen salmon works great, too—just thaw it completely beforehand!
Feel free to mix up the veggies based on what’s in season or whatever you have hanging out in your fridge.
The creamy dill sauce is the real star of the show here, so don’t be shy with it!
Keep a close eye on your salmon so you don’t overcook it—you want it wonderfully tender, flaky, and juicy.
To save time, you can parboil your potatoes in salted water before steaming them.
Stick with fresh dill whenever possible for the brightest, best flavor.
Have fun experimenting with your favorite seasonings to make this recipe your own!
A squeeze of fresh lemon juice right before serving adds the perfect pop of brightness!
This dish is also fancy enough for special occasions—just pair it with a chilled glass of white wine and you’re good to go.
Can I Make This Ahead of Time?
Yes! You can easily make the creamy dill sauce ahead of time and keep it chilled in the fridge. To save even more time on busy weeknights, feel free to pre-cook the potatoes and prep your veggies in advance. For the absolute best flavor and tender texture, though, you’ll definitely want to cook and serve the salmon fresh.
Easy Variations & Recipe Ideas
Switch up the protein: Feel free to swap the salmon for trout or cod. Just keep an eye on the cooking time, as thinner or thicker fillets may cook faster or slower.
Make it vegetarian: Swap out the fish for crispy baked tofu or sliced halloumi cheese.
Use seasonal veggies: Mix and match with whatever fresh veggies you have on hand or whatever looks best at the market!
Add a little heat: If you love a spicy kick, throw in some diced chili peppers, red pepper flakes, or a pinch of hot paprika.
Try a different sauce: Not a fan of dill? Swap it out for your favorite creamy herb sauce, like parsley or chive.
Frequently Asked Questions: Salmon Fillets with Veggies, Potatoes, and Creamy Dill Sauce
What Ingredients Do You Need for Salmon Fillet with Veggies, Potatoes, and Dill Sauce?
- 10 oz salmon fillets
- 1.1 lbs potatoes (peeled weight)
- 10 oz veggies of choice (frozen or fresh)
- 1 tsp vegetable broth base or bouillon powder
- 2 tsp salt
- Black pepper, to taste
- 1 lemon
For the Dill Sauce:
- 1⁄2 onion
- 2 tbsp (30g (approx. 1 oz)) butter
- ¼ cup (30g (approx. 1 oz)) all-purpose flour
- 1 cup (250g (approx. 9 oz)) light cream (or half-and-half)
- 100g (approx. 3.5 oz) reserved cooking liquid
- 1 tsp vegetable broth base (or bouillon powder)
- 2 sprigs fresh dill
- Salt and black pepper to taste
Note: You’ll find the exact measurements and step-by-step instructions down in the printable recipe card below.
How to Make Salmon Fillet with Vegetables, Potatoes, and Creamy Dill Sauce
Prep Work:
First, peel the potatoes and chop them into bite-sized pieces.
Toss them with 1 teaspoon of salt and place them into the simmering basket.
Pour 2 cups (500 ml (approx. 17 fl oz)) of water and 1 teaspoon of vegetable broth powder into the mixing bowl, then insert the simmering basket.
Add the frozen vegetables (or chopped fresh veggies) to the Varoma® dish and toss them with 1 teaspoon of salt as well.
Set the Varoma® dish in place and cook for 15 min / Varoma® / Speed 1.
In the meantime, prep the salmon:
Cut a piece of parchment paper to fit the Varoma® tray, place the salmon on top, and season lightly with pepper.
Wash and dry the lemon, then slice it up. Top the salmon with a few lemon slices and some fresh dill.
When the timer goes off, carefully remove the Varoma® lid (watch out for that hot steam!) and insert the Varoma® tray.
Cover with the lid again and steam for another 13 min / Varoma® / Speed 1.
Set the Varoma® aside.
Use the spatula to lift out the simmering basket with the potatoes and set aside.
Empty the mixing bowl, making sure to reserve the liquid and set it aside.
Making the Creamy Dill Sauce:
Halve the onion and place it in the mixing bowl. Chop for 5 sec / Speed 6.
Scrape down the sides of the bowl with the spatula and add the butter. Sauté for 2 min / 100°C (210°F) / Speed 1.
Add the flour and cook for 3 min / 100°C (210°F) / Speed 1 to make a quick roux.
Add the heavy cream, reserved cooking liquid, vegetable broth, salt, pepper, and picked dill leaves. Bring to a simmer for 4 min / 90°C (190°F) / Speed 3.
Finally, blend for 10 sec / Speed 8 until nice and frothy, then serve hot with the salmon, potatoes, and veggies.
Enjoy!
Note: You’ll find the full ingredient quantities and step-by-step instructions in the recipe card below!
The **prep and cook times** listed are average estimates.
Happy cooking!
If you enjoyed this quick recipe for salmon fillet with veggies, potatoes, and dill sauce, you might also love my delicious Spaghetti-Eis dessert recipe—it’s the absolute perfect sweet treat to round out this meal! 🙂
Best,
Christoph
P.S. Don’t want to miss a single recipe? Be sure to follow me over on Pinterest or Instagram ❣
Did you give this recipe a try?
If you loved it, please drop a comment below and give it a 5-star rating! 🙂
Salmon Fillet with Vegetables, Potatoes, and Creamy Dill Sauce
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Start cookingIngredients
- 300 g Salmon fillets (approx. 10.5 oz)
- 500 g Potatoes weighed after peeling (approx. 17.5 oz)
- 300 g Veggies of choice frozen or fresh (approx. 10.5 oz)
- 1 tsp Vegetable broth
- 2 tsp Salt To taste
- Black pepper To taste
- 1 Lemon
For the dill sauce:
- ½ Onion
- 30 g Butter (approx. 1 oz)
- 30 g All-purpose flour (approx. 1 oz)
- 250 g Light cream 7% fat / half-and-half (approx. 9 oz)
- 100 g Reserved cooking liquid (approx. 3.5 oz)
- 1 tsp Vegetable broth powder
- 2 Stiele Fresh dill
- Salt To taste
- Black pepper To taste
Instructions
- 500 g (approx. 17.5 oz) PotatoesFirst, peel the potatoes and cut them into bite-sized pieces.
- 2 tsp SaltToss with 1 tsp of salt and place them into the simmering basket.
- 1 tsp Vegetable brothPour 500 ml (approx. 17 fl oz) water and 1 tsp vegetable broth into the mixing bowl, then insert the simmering basket.
- 300 g (approx. 10.5 oz) Veggies of choice, 2 tsp SaltPlace the frozen veggies (or fresh veggies cut into pieces) into the Varoma® dish and toss with 1 tsp salt.
- Set the Varoma® dish in place and steam for 15 min / Varoma® / Speed 1.
- 300 g (approx. 10.5 oz) Salmon filletsIn the meantime, prep the salmon:
- 300 g (approx. 10.5 oz) Salmon fillets, Black pepper, 1 Lemon, 2 Stiele Fresh dillCut a piece of parchment paper to fit the Varoma® tray, place the salmon on top, and season lightly with black pepper. Wash and dry the lemon, then slice it up. Top the salmon with a few lemon slices and a sprinkle of fresh dill.
- Once time is up, carefully remove the Varoma® lid (watch out for that hot steam!) and insert the Varoma® tray on top.
- Cover again with the lid and steam for another 13 min / Varoma® / Speed 1.
- Remove the Varoma® and set aside.
- 500 g (approx. 17.5 oz) PotatoesUse the spatula to carefully lift out the simmering basket with the potatoes and set aside.
- Empty the mixing bowl, reserving the cooking liquid off to the side.
Making the Dill Sauce:
- ½ OnionHalve the onion and drop it into the mixing bowl. Chop for 5 sec / Speed 6.
- 30 g (approx. 1 oz) ButterScrape down the sides with the spatula and add the butter. Sauté for 2 min / 100°C (210°F) / Speed 1.
- 30 g (approx. 1 oz) All-purpose flourAdd the flour and cook for another 3 min / 100°C (210°F) / Speed 1 to cook off the flour flavor.
- 250 g (approx. 9 oz) Light cream, 100 g (approx. 3.5 oz) Reserved cooking liquid, 1 tsp Vegetable broth powder, 2 Stiele Fresh dill, Salt, Black pepperAdd the cream, reserved cooking liquid, vegetable broth powder, salt, pepper, and fresh dill leaves. Simmer for 4 min / 90°C (190°F) / Speed 3.
- 300 g (approx. 10.5 oz) Salmon fillets, 500 g (approx. 17.5 oz) Potatoes, 300 g (approx. 10.5 oz) Veggies of choiceTo finish, froth for 10 sec / Speed 8 and serve immediately with the tender salmon, potatoes, and veggies. Enjoy!
