Weeknight • Seafood
Lemon Dill Salmon with Roasted Potatoes
Flaky, tender salmon infused with lemon and dill, perfectly paired with crispy roasted potatoes, all on one pan.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
- Level
- Weeknight
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Get ready for a seafood dinner that feels fancy but is incredibly simple to execute! Our Lemon Dill Salmon with Roasted Potatoes brings together perfectly cooked salmon, bright lemon, and fresh dill with perfectly crisp potatoes, all on a single sheet pan. It’s a healthy, flavorful, and incredibly easy meal that's perfect for any night of the week. Minimal cleanup? Yes, please!
Ingredients
Yield: 4 servings
Main
- 1.5 lbs baby Yukon Gold or red potatoes, cut into 1-inch pieces
- 1 tbsp olive oil (for potatoes)
- 1/2 tsp salt (for potatoes)
- 1/4 tsp black pepper (for potatoes)
- 4 (6 oz) salmon fillets, skin on or off
- 2 tbsp olive oil (for salmon)
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
Preparation
Step 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2
On one side of the baking sheet, toss the potato pieces with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread them in a single layer.
Step 3
Roast potatoes for 15 minutes. While potatoes roast, pat salmon fillets dry with paper towels.
Step 4
In a small bowl, whisk together 2 tbsp olive oil, chopped dill, lemon juice, minced garlic, salt, and pepper. Brush or rub this mixture evenly over the salmon fillets.
Step 5
After the potatoes have roasted for 15 minutes, carefully move them to one side of the pan. Place the seasoned salmon fillets on the other side of the baking sheet, leaving some space between them.
Step 6
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature 145°F/63°C), and the potatoes are tender and golden brown.
Step 7
Serve immediately with fresh lemon wedges.
Tips
- For extra crispiness on the potatoes, ensure they are spread in a single layer and not overcrowded.
- If you don't have fresh dill, dried dill can be used, but use half the amount as fresh.
- Add a side of roasted asparagus or green beans to the pan during the last 10 minutes of cooking for more veggies.
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