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This is one of those recipes that feels fancy, but takes less than 30 minutes and barely makes a mess. Win-win.
The salmon bakes up perfectly juicy with crisp edges, while lemon slices and fresh dill infuse it with bright, fresh flavor. It’s light but satisfying, cozy but not heavy—and it makes the whole kitchen smell amazing. I love serving this with roasted potatoes, rice, or a simple salad for a dinner that feels like you really tried, even if you didn’t.
Whether you’re making dinner for two or meal prepping for the week, this one’s a total staple in my kitchen.
Why You’ll LOVE These Sourdough Pancakes
Here’s what you’ll need:
Quick Tips
Don’t overcook. Check at the 12-minute mark
Let it rest for a few minutes before serving to keep it juicy
Use fresh lemon and dill if you can– it makes a big difference
How to make Sourdough Pancakes:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the salmon fillets skin-side down and pat them dry with a paper towel.
- In a small bowl, mix the olive oil, garlic, lemon juice, salt, and pepper.
- Brush the mixture over the salmon. Top with fresh dill and lemon slices.
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
- Serve warm with extra lemon wedges and your favorite sides.
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“So simple and fresh. The lemon and dill combo is perfect! This is my go-to dinner.” – Crystal L.
Sourdough Tortillas
Ingredients
Method
- Combine the sourdough, flour, baking powder, and salt in a large bowl and mix thoroughly.1 cup Sourdough Starter, 1 cup All-Purpose Flour, 1/2 tsp Baking Powder, 1/2 tsp Sea Salt
- Next, pour the olive oil and warm water into the dry ingredients.2 tbsp Olive Oil, 1/4 cup Warm Water
- Stir until the mixture forms a ball. If the dough feels too dry, add water gradually, one tablespoon at a time.
- Place the dough on a lightly floured surface and knead it for 5 to 7 minutes, or until it becomes smooth and elastic.
- Return the dough to the bowl, cover it with a wet cloth, and allow it to rest for about 30 minutes.If you are preparing in advance or prefer a longer fermentation process, please refer to the notes.
- Separate the dough into 6 to 8 equal sections, based on how large you want your tortillas to be.
- Form each portion into a ball. Next, use a rolling pin to roll each ball into a thin circle, roughly 1/8″ thick.
- Heat a non-stick skillet or griddle over medium heat.
- Lay the rolled tortilla onto the heated skillet and cook for approximately 1-2 minutes, or until bubbles begin to appear on the surface and the bottom shows light brown spots.
- Turn your tortilla over and cook the opposite side for approximately 1 to 2 minutes.
- Take your tortilla and place it on a clean kitchen towel. Use the same towel to cover the tortillas, keeping them warm and pliable.Repeat for the remaining dough.
- Enjoy your warm sourdough tortillas filled with your favorite ingredients and toppings!
Notes
- The consistency of your starter can greatly influence your dough. Please be ready to adjust the water amount to ensure you achieve that perfect dough consistency.
- For the best results, ensure your skillet or griddle is hot before cooking your tortillas.
- If you want to prepare these tortillas ahead of time, follow these steps: After step 4, cover the bowl with plastic wrap and put it in the fridge for up to 3 days. When you’re ready to continue, take the bowl out of the fridge and let it sit on the kitchen counter for about an hour before starting step 5.
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