Lemon-Dill Salmon with Herb-Infused Potatoes
Flaky pan-seared salmon with a bright lemon-dill crust, accompanied by crispy rosemary potatoes for a restaurant-quality weeknight dinner. This mediterranean-inspired seafood (high protein) ready in about 40 minutes pairs (6 oz each), skin-on Salmon fillets, Olive oil, fresh, chopped Dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, 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
- 2 (6 oz each), skin-on Salmon fillets
- 1 lb Yukon Gold, cut into 3/4-inch cubes Potatoes
- 3 tbsp Olive oil
- 2 tbsp fresh, chopped Dill
- 1, zested and juiced Lemon
- 2 cloves, minced Garlic
- 1 tsp fresh, minced Rosemary
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1 lb cubed potatoes with 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp minced rosemary. Spread on a baking sheet and roast for 25 minutes until golden and crispy.
- Step 2: Pat salmon fillets dry and season both sides with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
- Step 3: Place salmon skin-side down in the skillet and cook for 5 minutes without moving until skin is crispy. Flip and cook for 3-4 more minutes until salmon is just opaque in the center.
- Step 4: While salmon cooks, whisk 2 tbsp fresh dill, 1 tbsp lemon juice, 2 minced garlic cloves, and remaining 1 tbsp olive oil. Remove salmon from skillet, drizzle with dill sauce, and serve immediately with roasted potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Herb-Infused Potatoes take to make?
Total time is about 40 minutes (15 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 Lemon-Dill Salmon with Herb-Infused 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 Lemon-Dill Salmon with Herb-Infused 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 Lemon-Dill Salmon with Herb-Infused Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Dill Salmon with Herb-Infused Potatoes high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
