One-Pan Lemon-Herb Salmon with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Salmon fillets baked with lemon and herbs alongside crispy roasted potatoes. This Mediterranean-inspired one-pot recipe (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.

Ingredients

• 4 (6 oz each), skin-on salmon fillets
• 1 lb, halved baby potatoes
• 3 tbsp olive oil
• 2 tbsp, chopped fresh dill
• 2 tbsp, chopped fresh parsley
• 1 lemon zest
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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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.