Lemon-Dill Salmon with Roasted Fingerlings
Pan-seared salmon fillets with bright lemon-dill sauce, served alongside roasted baby potatoes for a simple weeknight dinner. This mediterranean-inspired seafood ready in about 35 minutes pairs skin-on salmon fillets, thinly sliced lemon, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 12 oz, skin-on salmon fillets
- 1, thinly sliced lemon
- 2 tbsp, finely chopped fresh dill
- 1 tbsp olive oil
- 1 lb, halved lengthwise fingerling potatoes
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss fingerling potatoes with 1 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until crispy and golden.
- Step 2: Pat salmon dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat a skillet over medium-high with 1 tsp olive oil. Place salmon skin-side down and cook for 6 minutes until skin is crisp.
- Step 3: Flip salmon and cook for 3-4 more minutes until just opaque. Remove from pan and keep warm.
- Step 4: Add remaining 1 tbsp olive oil to the skillet, then stir in lemon slices, chopped dill, and 1 tbsp butter. Cook for 1 minute until fragrant, then pour over salmon. Serve immediately with roasted potatoes.
Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Fingerlings 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 Salmon with Roasted Fingerlings?
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 Lemon-Dill Salmon with Roasted Fingerlings?
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 Fingerlings 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.
What goes well with Lemon-Dill Salmon with Roasted Fingerlings?
Mediterranean 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
- ★★★★★
Loved it! The fingerlings roasted perfectly with just a hint of garlic. Served it to my in-laws and they asked for the recipe.
- ★★★★★
The lemon-dill sauce made the salmon incredibly bright and fresh. My husband said it's now his favorite weeknight dinner.
- ★★★★☆
Slightly bland without extra seasoning, but the salmon stayed moist. Will add capers next time.
