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

[Sincerely-Food-Chef]

Ingredients

• ½ small bunch Italian (flat-leaf) parsley
• 2 lemons
• ½ cup plain Greek yogurt
• 1 ½ lb salmon fillet
• 4 medium yellow potatoes
• black pepper
• Dijon mustard
• extra virgin olive oil
• panko bread crumbs
• salt

Instructions

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.
   • 4 medium yellow potatoes
   • 2 tbsp extra virgin olive oil
   • 1 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 lemons into the reserved bowl.
   • 2 lemons
5. Add bread crumbs, oil, salt, and pepper to the bowl with the lemon zest; stir to combine.
   • 2 cup panko bread crumbs
   • 2 tbsp extra virgin olive oil
   • 1 tsp salt
   • ½ 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.
   • 1 ½ lb salmon fillet
7. Slice the 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 lemons 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.
    • ½ small bunch Italian (flat-leaf) parsley
13. Add yogurt, Dijon, salt, and pepper to the bowl; stir to combine the yogurt sauce.
    • ½ cup plain Greek yogurt
    • 2 tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
14. Divide salmon and fries between plates; serve with lemon wedges and yogurt sauce on the side. Enjoy!