Herb-Roasted Salmon with Lemon-Dill Potatoes
Wild-caught salmon roasted with rosemary and thyme, accompanied by golden potatoes tossed in lemon-dill butter for a simple yet elegant dinner. This american-inspired seafood ready in about 32 minutes pairs skin-on salmon fillets, baby Yukon Gold, quartered potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1.25 lbs, skin-on salmon fillets
- 1.5 lbs, baby Yukon Gold, quartered potatoes
- 3 tbsp olive oil
- 2 tsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1, zest and 2 tbsp juice lemon
- 2 tbsp unsalted butter
- 1 tbsp, chopped dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss potato pieces with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes until golden and tender.
- Step 2: Pat salmon fillets dry. Rub with 1 tbsp olive oil, then sprinkle with rosemary, thyme, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 3: Place salmon skin-side down on a separate baking sheet over the roasted potatoes. Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork.
- Step 4: While salmon roasts, combine lemon zest, lemon juice, 1 tbsp chopped dill, and 2 tbsp softened butter in a small bowl.
- Step 5: Remove salmon from oven. Drizzle lemon-dill butter evenly over the fillets. Let rest for 3 minutes before serving with potatoes.
Frequently asked questions
How long does Herb-Roasted Salmon with Lemon-Dill Potatoes take to make?
Total time is about 32 minutes (12 min prep + 20 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 Herb-Roasted Salmon with Lemon-Dill 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 skin-on salmon fillets from drying out.
Can I substitute ingredients in Herb-Roasted Salmon with Lemon-Dill 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 Herb-Roasted Salmon with Lemon-Dill 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.
What goes well with Herb-Roasted Salmon with Lemon-Dill Potatoes?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So easy and delicious. Herbs elevated the salmon, potatoes were the perfect side. Made it twice this week!
- ★★★★★
Loved the simplicity and fresh flavors. The lemon-dill combo with salmon is divine—served it for dinner guests and they raved!
- ★★★★★
This recipe is a game-changer! The salmon was perfectly moist and the potatoes had the ideal crispness. My family devoured it.
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