Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes and Baby Potatoes

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.

A simple weeknight dinner featuring tender salmon fillets roasted alongside crisp potatoes and sweet cherry tomatoes with fresh lemon and dill. This Mediterranean-inspired sheet-pan recipe, ready in about 30 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 450 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: 15 min Serves 4 Mediterranean cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

  1. Step 1: Preheat oven to 425°F. Pat 4 salmon fillets (6 oz each) dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Toss 1 lb baby potatoes (halved) with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl until coated.
  3. Step 3: Spread potatoes in a single layer on a parchment-lined baking sheet and roast for 15 minutes until golden.
  4. Step 4: Add 1 cup cherry tomatoes around potatoes, then place salmon fillets on top. Scatter 1 lemon (thinly sliced) and 1 tbsp fresh dill over the salmon.
  5. Step 5: Drizzle salmon with remaining 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
  6. Step 6: Bake for 12-15 minutes until salmon is opaque and potatoes are tender, checking with a fork for doneness.