Baked Lemon-Dill Salmon with Roasted Garlic Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets baked with fresh lemon and dill, served alongside golden roasted garlic potatoes. This mediterranean-inspired seafood (gluten free) ready in about 50 minutes pairs about 6 oz each salmon fillets, lemon juice, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. In a large bowl, toss 1 lb halved baby potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly coated.
  2. Step 2: Spread the potatoes on a baking sheet in a single layer and roast for 20 minutes until starting to crisp at the edges.
  3. Step 3: Meanwhile, in a small bowl, mix 3 tbsp lemon juice, 2 tbsp chopped fresh dill, and 2 tbsp olive oil.
  4. Step 4: Place 4 salmon fillets skin-side down on a separate baking sheet lined with parchment paper. Brush each fillet generously with the lemon-dill mixture and season with a pinch of salt and pepper.
  5. Step 5: After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push the potatoes to one side. Place the salmon fillets on the empty side and return the sheet to the oven.
  6. Step 6: Bake everything together for an additional 12-15 minutes until the salmon is opaque and flakes easily with a fork and the potatoes are tender and golden.
  7. Step 7: Serve the lemon-dill salmon immediately with the roasted garlic potatoes on the side.

Equipment for this recipe

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Frequently asked questions

How long does Baked Lemon-Dill Salmon with Roasted Garlic Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Dill Salmon with Roasted Garlic Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Baked Lemon-Dill Salmon with Roasted Garlic Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Dill Salmon with Roasted Garlic Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Lemon-Dill Salmon with Roasted Garlic Potatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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