Lemon Dill Salmon Fillet

• 1/2 pound baby red and yellow potatoes, or to taste
• 1 cup fresh green beans, trimmed, or to taste
• 2 tablespoons olive oil, divided
• 2 (6 ounce) salmon fillets
• 1 clove garlic, crushed
• 1 sprig chopped fresh dill
• 1/2 lemon, sliced
• 1/2 lemon, juiced
• 1/2 teaspoon freshly ground black pepper
• 1/3 teaspoon coarse salt
• Tartar Sauce:
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons capers, roughly chopped
• 1 lemon, juiced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
3. Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
4. Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
5. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
6. Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
7. Serve steamed potatoes, green beans, and tartar sauce alongside salmon.

potatoes, fresh green beans, olive oil, salmon fillets, clove garlic, dill, lemon, lemon, freshly ground black pepper, coarse salt, tartar sauce, mayonnaise, capers, lemon, freshly ground black pepper, salt

Taken from www.allrecipes.com/recipe/254816/lemon-dill-salmon-fillet/ (may not work)