Lemon-Dill Salmon with Roasted Fingerling Potatoes
A simple weeknight dinner featuring pan-seared salmon with bright lemon-dill sauce and perfectly roasted baby potatoes. This mediterranean-inspired seafood (gluten-free) ready in about 40 minutes pairs salmon fillets, fingerling 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 1, 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
- 6 oz salmon fillets
- 1 lb fingerling potatoes
- 2 tbsp olive oil
- 1 lemon
- 2 tbsp fresh dill
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 lb fingerling potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, spreading in a single layer.
- Step 2: Roast potatoes for 25 minutes until golden and tender, flipping halfway through. Meanwhile, pat 6 oz salmon fillets dry and season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 4 minutes until crisp, then flip and cook for 3 more minutes until opaque. Squeeze juice from 1 lemon over salmon and scatter 2 tbsp fresh dill over top.
- Step 4: Serve salmon immediately over roasted potatoes, garnished with additional dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Fingerling 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 Roasted Fingerling 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 salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Roasted Fingerling 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 Roasted Fingerling Potatoes for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Roasted Fingerling 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.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
