Lemon-Dill Baked Salmon with Roasted Potatoes and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets topped with bright lemon-dill sauce, served with caramelized potatoes and carrots for a balanced weeknight dinner. This american-inspired seafood ready in about 35 minutes pairs (6 oz each, skin-on) salmon fillets, cubed into 1-inch pieces potatoes, sliced into 1/2-inch coins carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 3.9 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs cubed potatoes and 2 cups sliced carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 20 minutes until potatoes are golden and carrots are tender-crisp, stirring halfway through.
  3. Step 3: While vegetables roast, pat 4 salmon fillets (6 oz each, skin-on) dry. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Rub 1 tbsp olive oil over the salmon skin, then place skin-side down on a separate baking sheet.
  5. Step 5: Squeeze 2 tbsp lemon juice over the salmon, then sprinkle with 1 tsp lemon zest, 2 minced garlic cloves, and 2 tbsp chopped fresh dill.
  6. Step 6: Bake salmon for 12-15 minutes until it flakes easily with a fork and reaches 145°F internally.
  7. Step 7: Transfer roasted vegetables to a plate, arrange salmon on top, and drizzle with any remaining lemon-dill oil from the baking sheet.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 35 minutes (15 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 Lemon-Dill Baked Salmon with Roasted Potatoes and Carrots?

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 Lemon-Dill Baked Salmon with Roasted Potatoes and Carrots?

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 Lemon-Dill Baked Salmon with Roasted Potatoes and Carrots 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 Lemon-Dill Baked Salmon with Roasted Potatoes and Carrots?

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.

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