Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes and Baby Potatoes
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 ready in about 30 minutes pairs (6 oz each) salmon fillets, olive oil, thinly sliced 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1, thinly sliced lemon
- 1 tbsp, chopped fresh dill
- 1 cup cherry tomatoes
- 1 lb, halved baby potatoes
- 1 tsp garlic powder
- to taste salt
- to taste black pepper
Instructions
- 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.
- 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.
- Step 3: Spread potatoes in a single layer on a parchment-lined baking sheet and roast for 15 minutes until golden.
- 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.
- Step 5: Drizzle salmon with remaining 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 6: Bake for 12-15 minutes until salmon is opaque and potatoes are tender, checking with a fork for doneness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes and Baby Potatoes take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes and Baby Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes and Baby 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 Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes and Baby 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 Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes and Baby Potatoes?
Mediterranean sheet pan 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.
What others are saying
- ★★★★★
I've tried many sheet pan recipes and this is hands down the best.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
