One-Pan Lemon-Herb Salmon with Roasted Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets baked with lemon and herbs alongside crispy roasted potatoes. This mediterranean-inspired one pot (low-carb) ready in about 35 minutes pairs salmon fillets, baby 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 20 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Arrange salmon fillets skin-side down on the baking sheet with potatoes. Pat salmon dry, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
  3. Step 3: Drizzle potatoes and salmon with remaining 1 tbsp olive oil. Scatter 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 lemon zest, and 1 tbsp lemon juice evenly over both potatoes and salmon.
  4. Step 4: Roast for 18-22 minutes until salmon is opaque and flakes easily with a fork, and potatoes are golden brown and tender.
  5. Step 5: Let rest 5 minutes before serving, garnishing with extra fresh herbs if desired.

Frequently asked questions

How long does One-Pan Lemon-Herb Salmon with Roasted Potatoes 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 One-Pan Lemon-Herb Salmon with Roasted Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in One-Pan Lemon-Herb Salmon with Roasted 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 One-Pan Lemon-Herb Salmon with Roasted 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 One-Pan Lemon-Herb Salmon with Roasted Potatoes low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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