Pan-Seared Salmon with Dill-Glazed Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent salmon fillets with a bright lemon-dill glaze and roasted fingerling potatoes. This sheet-pan recipe, ready in about 40 minutes, pairs salmon fillets, fingerling 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 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.

Prep: 15 min Cook: 25 min Serves 4 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss halved fingerling potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet. Roast for 20 minutes until golden and crisp at the edges.
  2. Step 2: Pat salmon dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until smoking. Place salmon skin-side down and cook undisturbed for 5 minutes until skin is crisp and golden.
  3. Step 3: Flip salmon and cook for 3-4 minutes more until cooked through to medium. Transfer to a plate and tent loosely with foil. Reserve the skillet.
  4. Step 4: Add minced garlic and lemon zest to the skillet over medium heat, cooking for 1 minute until fragrant. Pour in white wine and simmer for 2 minutes to reduce slightly. Remove from heat and whisk in 1 tbsp dill and 1 tbsp butter until melted.
  5. Step 5: Stir remaining 1 tbsp dill into the reduced sauce. Spoon the sauce over the salmon and serve immediately with roasted potatoes.

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