Pan-Seared Lemon Dill Salmon with Roasted Potatoes

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

Salmon fillets with a bright lemon-dill glaze served alongside crispy roasted potatoes for a balanced, elegant dinner. This american-inspired seafood (gluten-free) ready in about 35 minutes pairs salmon fillets, olive oil, lemon 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 weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1.5 lbs diced potatoes with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crisp.
  2. Step 2: Pat 1.25 lbs salmon fillets dry and season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  3. Step 3: Add salmon skin-side down and cook for 4-5 minutes until skin is crisp. Flip and cook for 3-4 minutes more until internal temperature reaches 125°F.
  4. Step 4: Squeeze juice from 1 lemon over salmon, then scatter 2 tbsp chopped fresh dill on top. Cook for 1 minute to infuse flavor.
  5. Step 5: Serve salmon over roasted potatoes with extra dill for garnish.

Frequently asked questions

How long does Pan-Seared Lemon Dill Salmon with Roasted Potatoes take to make?

Total time is about 35 minutes (10 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 Pan-Seared Lemon Dill 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 Pan-Seared Lemon Dill 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 Pan-Seared Lemon Dill 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 Pan-Seared Lemon Dill Salmon with Roasted 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.

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