Salmon and Dill Sheet Pan
Oven-roasted salmon infused with fresh dill and lemon, accompanied by tender baby potatoes and crisp green beans for a wholesome Nordic meal. This nordic-inspired seafood ready in about 52 minutes pairs salmon fillets, baby potatoes, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1 lb, halved baby potatoes
- 12 oz, trimmed green beans
- 1/4 cup chopped fresh dill
- 1 lemon, thinly sliced lemon slices
- 3 tbsp olive oil
- 3, minced garlic cloves
- 1 1/2 tsp salt
- 1 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large rimmed baking sheet. Roast for 15 minutes.
- Step 2: Remove the pan from oven and add 12 oz trimmed green beans around the potatoes. Drizzle with 1 tbsp olive oil, sprinkle 3 minced garlic cloves, and 1/2 tsp salt. Toss lightly and roast for another 10 minutes.
- Step 3: Place 4 salmon fillets on the baking sheet nestled among the vegetables. Season salmon with 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh dill. Top each fillet with 2 lemon slices.
- Step 4: Return to oven and roast for 12-15 minutes until salmon is cooked through and flakes easily with a fork. Serve immediately.
Frequently asked questions
How long does Salmon and Dill Sheet Pan take to make?
Total time is about 52 minutes (15 min prep + 37 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 Salmon and Dill Sheet Pan?
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 Salmon and Dill Sheet Pan?
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 Salmon and Dill Sheet Pan 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 Salmon and Dill Sheet Pan?
Nordic 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.
