Pan-Seared Salmon with Lemon Dill Sauce and Roasted Baby Potatoes

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 drafted and published.

Tender pan-seared salmon fillets paired with a bright lemon dill sauce and crispy roasted baby potatoes make a wholesome meal. This American-inspired seafood recipe, ready in about 40 minutes, pairs salmon fillets, olive oil, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 10 min Cook: 30 min Serves 4 American cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 fillets, 6 oz each salmon fillets
3 tbsp olive oil
1 lb, halved baby potatoes
2 tbsp, chopped fresh dill
3 tbsp, freshly squeezed lemon juice
2 cloves, minced garlic cloves
2 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and crisp.
Step 2: While potatoes roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until skin is crisp. Flip and cook another 3-4 minutes until salmon flakes easily.
Step 4: In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Stir in 3 tbsp freshly squeezed lemon juice and 2 tbsp chopped fresh dill, cooking for 30 more seconds. Remove from heat.
Step 6: Plate salmon with roasted baby potatoes on the side, spoon lemon dill sauce over salmon, and garnish with extra dill if desired.