Go Back

Lemon Dill Salmon With Potatoes - Bright, Simple, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (skin-on or skinless), about 1.5 pounds total
  • Baby potatoes (Yukon Gold or red), 1.5 pounds
  • Fresh dill, 1 small bunch (or 2 teaspoons dried dill)
  • Fresh lemons, 2 (you’ll need zest and juice)
  • Garlic, 2–3 cloves
  • Olive oil
  • Unsalted butter (optional but lovely), 2 tablespoons
  • Dijon mustard, 1 teaspoon (optional for extra tang)
  • Honey or maple syrup, 1 teaspoon (optional to balance acidity)
  • Sea salt and black pepper
  • Crushed red pepper flakes (optional)
  • Fresh parsley or chives (optional garnish)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Scrub the baby potatoes and halve them. Pat the salmon dry with paper towels.
  2. Parboil for speed (optional but recommended): Add the halved potatoes to a pot of salted boiling water. Simmer 6–8 minutes, until just tender on the edges but still firm in the center. Drain well and let steam-dry for a minute. This step helps you get golden, creamy potatoes without overcooking the salmon.
  3. Season the potatoes: Toss the potatoes with 1–2 tablespoons olive oil, a generous pinch of salt, black pepper, and a small pinch of red pepper flakes if you like heat. Spread them cut-side down on the sheet pan.
  4. Start roasting the potatoes: Roast for 12–15 minutes until edges begin to crisp. If you skipped parboiling, give them 25–30 minutes total and add the salmon later.
  5. Make the lemon-dill mixture: In a small bowl, combine 2 tablespoons olive oil, the zest of 1 lemon, juice of 1 lemon, 1–2 tablespoons finely chopped fresh dill (or 1 teaspoon dried), 1 minced garlic clove, 1 teaspoon Dijon, and 1 teaspoon honey. Whisk until glossy and emulsified. Taste and adjust with more salt, lemon, or dill.
  6. Season the salmon: Lightly oil the salmon and sprinkle with salt and black pepper. If the fillets have skin, place them skin-side down on the sheet pan.
  7. Add salmon to the pan: Pull the potatoes from the oven. Push them to one side to make room for the salmon. Nestle the fillets onto the pan and spoon about half the lemon-dill mixture over the top. Add a few thin lemon slices on the salmon if you like.
  8. Roast to finish: Return the pan to the oven and roast 10–14 minutes, depending on thickness. The salmon should flake easily and still look slightly translucent in the center. Thicker fillets may need a minute or two more.
  9. Optional butter baste: Melt 2 tablespoons butter with 1 minced garlic clove in a small pan. Stir in a tablespoon of chopped dill and a squeeze of lemon. Spoon over the salmon right out of the oven for a silky finish.
  10. Rest and serve: Let the salmon rest for 2–3 minutes. Toss the potatoes with any pan juices. Spoon the remaining lemon-dill mixture over the salmon and potatoes. Garnish with extra dill, parsley, or chives. Serve with lemon wedges.