Dill-Crusted Baked Salmon with Lemon-Herb Potatoes
Flaky salmon fillets topped with a herby dill crust, served alongside tender roasted potatoes with fresh lemon and herbs for a simple yet elegant weeknight dinner. This american-inspired seafood (low-carb) ready in about 35 minutes pairs (6 oz each), skin-on salmon fillets, baby potatoes, halved potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 1 lb baby potatoes, halved potatoes
- 2 tbsp olive oil
- 2 tbsp, finely chopped fresh dill
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Roast potatoes for 20-25 minutes, stirring once after 10 minutes, until golden brown and tender when pierced with a fork.
- Step 3: While potatoes roast, pat salmon fillets dry. In a small bowl, mix 2 tbsp chopped dill, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Rub mixture evenly over salmon skin-side down.
- Step 4: Place salmon skin-side down on a separate baking sheet (or layer on top of potatoes if using a large sheet). Bake for 12-15 minutes, or until salmon is opaque and flakes easily with a fork.
- Step 5: Remove salmon and potatoes from oven. Drizzle salmon with 1 tbsp lemon juice and sprinkle with 1 tbsp chopped fresh parsley. Serve immediately with roasted potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dill-Crusted Baked Salmon with Lemon-Herb Potatoes take to make?
Total time is about 35 minutes (10 min prep + 25 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 Dill-Crusted Baked Salmon with Lemon-Herb 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 olive oil from drying out.
Can I substitute ingredients in Dill-Crusted Baked Salmon with Lemon-Herb 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 Dill-Crusted Baked Salmon with Lemon-Herb 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 Dill-Crusted Baked Salmon with Lemon-Herb Potatoes low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
