One-Pot Salmon with Dill and Lemon
Salmon fillets baked with baby potatoes and green beans in a fragrant dill and lemon sauce for a complete, flavorful weeknight meal. This american-inspired one pot ready in about 30 minutes pairs (6 oz each) salmon fillets, olive oil, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 2 tbsp, chopped fresh dill
- 1, sliced lemon
- 1 lb, halved baby potatoes
- 1 cup, trimmed green beans
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (optional) white wine
Instructions
- Step 1: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper, then place skin-side down in the skillet. Cook for 3-4 minutes until skin is crisp, then flip and cook for 2 minutes.
- Step 2: Push salmon to one side of the skillet. Add 1/2 cup water, 2 minced garlic cloves, 2 tbsp fresh dill, and 1/2 tsp salt to the skillet; stir to combine. Add halved baby potatoes and green beans, tossing to coat.
- Step 3: Transfer skillet to a preheated oven at 400°F and bake for 12-15 minutes, or until potatoes are tender and salmon reaches 145°F internal temperature. Squeeze juice from 1/2 lemon over the top and garnish with additional dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Salmon with Dill and Lemon take to make?
Total time is about 30 minutes (10 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-Pot Salmon with Dill and Lemon?
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 One-Pot Salmon with Dill and Lemon?
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-Pot Salmon with Dill and Lemon 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.
What goes well with One-Pot Salmon with Dill and Lemon?
American one pot 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
