Lemon-Dill Salmon with Herb Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Baked salmon fillets with bright lemon-dill sauce, served with crispy herb-roasted potatoes. This mediterranean-inspired sheet pan (gluten-free) ready in about 45 minutes pairs (6 oz each) salmon fillets, potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 1 lb potatoes into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp dill weed. Spread on a baking sheet and roast for 20 minutes until golden.
  2. Step 2: Pat 4 salmon fillets (6 oz each) dry. Rub with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove.
  3. Step 3: Squeeze juice from 1 lemon over salmon. Bake for 12 minutes until cooked through and flaky.
  4. Step 4: While salmon bakes, chop 2 tbsp fresh dill. Mix with remaining 1 tbsp olive oil, 1 tbsp lemon juice, and 1 minced garlic clove.
  5. Step 5: Remove potatoes from oven, add salmon, and drizzle with dill sauce. Garnish with extra dill.

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Frequently asked questions

How long does Lemon-Dill Salmon with Herb Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 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 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Lemon-Dill Salmon with 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 Lemon-Dill Salmon with 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 Lemon-Dill Salmon with Herb 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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