Pan-Seared Salmon with Lemon-Dill Sauce and Roasted Fingerling Potatoes
Perfectly seared salmon fillets with a bright lemon-dill sauce, paired with crispy roasted fingerling potatoes. This american-inspired seafood ready in about 40 minutes blends (6 ounces each), skin-on salmon fillets, tablespoons, divided olive oil, pound, halved fingerling potatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 ounces each), skin-on salmon fillets
- 2 tablespoons, divided olive oil
- 1 pound, halved fingerling potatoes
- 1/2 teaspoon dried thyme
- 2 tablespoons, chopped fresh dill
- 2 tablespoons lemon juice
- 1/4 cup sour cream
- 1/4 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 pound halved fingerling potatoes with 1 tablespoon olive oil, 1/2 teaspoon dried thyme, salt, and pepper on a baking sheet. Roast for 25 minutes until golden and crispy.
- Step 2: Pat salmon fillets dry with paper towels. Season with salt and pepper, then place skin-side down in a cold skillet. Heat 1 tablespoon olive oil over medium-high heat, then add salmon and cook skin-side down for 6-7 minutes until crispy.
- Step 3: Flip salmon and cook for 3-4 minutes more until opaque. Transfer to a plate and tent loosely with foil.
- Step 4: Whisk 2 tablespoons fresh dill, 2 tablespoons lemon juice, 1/4 cup sour cream, and 1/4 teaspoon garlic powder in a small bowl. Drizzle sauce over salmon.
- Step 5: Serve salmon with roasted potatoes, spooning any pan drippings over both.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Lemon-Dill Sauce and Roasted Fingerling Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Lemon-Dill Sauce and Roasted Fingerling Potatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Lemon-Dill Sauce and Roasted Fingerling 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 Salmon with Lemon-Dill Sauce and Roasted Fingerling 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.
What goes well with Pan-Seared Salmon with Lemon-Dill Sauce and Roasted Fingerling Potatoes?
American seafood 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.
