Salmon Burgers with Dill Sauce, Crispy Sweet Potatoes & Garden Salad
Pagano’s salmon burgers with lemon-dill sauce, crispy sweet potato rounds, and a bagged garden salad.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Serves
- 4
Ingredients
Salmon burgers
- 4 Pagano’s Seafood salmon burgers
- 4 brioche buns
Dill sauce
- 1 garlic clove, minced
- Leaves from 4 sprigs fresh dill, finely chopped
- Juice of ½ lemon
- ¼ cup plain 5% Greek yogurt
- ½ cup mayonnaise
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Crispy sweet potatoes
- 1–2 medium sweet potatoes, sliced into ¼-inch rounds or half-rounds
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Salad
- 1 bagged salad kit, prepared according to package directions
Method
- Preheat the toaster oven to 425°F. Toss the sweet potato slices with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 12–15 minutes, flipping once, until browned and crispy at the edges.
- Make the dill sauce: stir together the garlic, dill, lemon juice, Greek yogurt, and mayonnaise. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Cook the Pagano’s salmon burgers according to package directions (or sear in a skillet over medium heat until cooked through and golden on both sides). Toast the brioche buns if desired.
- Prepare the salad kit according to package directions.
- Build each burger with a generous spoonful of dill sauce. Serve with the crispy sweet potatoes and garden salad on the side.