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Salmon Fish Fingers with Oven-Baked Fries & Zesty Yogurt Sauce.

  • ¼ small bunch
    Italian (flat-leaf) parsley
  • 1
  • ¼ cup
    plain Greek yogurt
  • ¾ lb
    salmon fillet
  • 2 medium
    yellow potatoes
    black pepper
    Dijon mustard
    extra virgin olive oil
    panko bread crumbs
  • 1
    Preheat oven to 450°F and position racks in the upper and lower thirds of the oven.
  • 2
    Wash, peel, and slice potatoes into ¼-inch thick strips. Place in a medium bowl and add oil and salt; toss to coat.
    2 medium yellow potatoes
    1 tbsp extra virgin olive oil
    ½ tsp salt
  • 3
    Spread potatoes out in a single layer on a baking sheet and place in the lower third of the oven (it doesn't have to be fully heated). Tossing once halfway through, roast until golden brown, 15-20 minutes. Reserve bowl for next step.
  • 4
    Wash, dry, and zest lemon into the reserved bowl.
    1 lemon
  • 5
    Add bread crumbs, oil, salt, and pepper to the bowl with the lemon zest; stir to combine.
    1 cup panko bread crumbs
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
    ¾ lb salmon fillet
  • 7
    Slice the salmon crosswise into 1-inch wide fingers.
  • 8
    Line a baking sheet pan with aluminum foil.
  • 9
    Roll the salmon in the bread crumb mixture, pressing to adhere; place on the prepared baking sheet.
  • 10
    Place salmon in the upper third of the oven and bake until golden, crispy, and cooked through, 6-8 minutes. Watch carefully because the bread crumbs can burn quickly.
  • 11
    Meanwhile, juice half of the lemon into a small bowl. Cut the remaining lemon into wedges.
  • 12
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the lemon juice.
    ¼ small bunch Italian (flat-leaf) parsley
  • 13
    Add yogurt, Dijon, salt, and pepper to the bowl; stir to combine the yogurt sauce.
    ¼ cup plain Greek yogurt
    1 tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
  • 14
    Divide salmon and fries between plates; serve with lemon wedges and yogurt sauce on the side. Enjoy!