One Pan Lemon Dill Salmon and Potatoes
This One Pan Lemon Dill Salmon and Potatoes recipe is a simple, delicious, and healthy dinner option that requires minimal cleanup.
Equipment
- 1 baking sheet large
- 1 mixing bowl
Ingredients
Main Ingredients
- 4 salmon fillets
- 1 lb baby potatoes halved
- 2 tbsp olive oil
- 1 lemon sliced
- 1 tbsp fresh dill chopped
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F. Halve the baby potatoes and place them in a mixing bowl.
- Toss the potatoes with olive oil, minced garlic, salt, and pepper. Arrange them on one side of a large baking sheet.
- Place the salmon fillets on the other side of the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and dill.
- Top each salmon fillet with a lemon slice to infuse flavor during baking.
Cooking
- Bake in the preheated oven for 25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serving
- Remove from oven and let rest for a few minutes. Serve with a squeeze of fresh lemon juice.
- Arrange the salmon and potatoes on a platter and serve with your choice of side.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure that the salmon fillets and potatoes are seasoned generously for the best flavor. Ingredient Substitutions: Dried dill can be used if fresh is unavailable. How to Serve: Serve with a side salad or steamed vegetables for a complete meal. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare and season the salmon and potatoes in advance; store separately until ready to bake.