Mediterranean Lemon Dill Potato and Salmon Bake

This dish is a simple yet elegant Mediterranean-inspired dinner that combines tender roasted baby potatoes with perfectly baked salmon fillets. Flavored with fresh dill, garlic, and lemon, it’s a bright and wholesome one-pan meal. The potatoes get a head start in the oven, then the salmon joins in to roast until flaky and flavorful. Great for weeknights but impressive enough for a dinner gathering.

Prep & Cook Time: 40 minutes
Servings: 4

Ingredients

1 pound baby potatoes, halved

2 tbsp olive oil

Salt & black pepper, to taste

4 salmon fillets (about 5–6 oz each)

2 tbsp fresh dill, chopped

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

Instructions

Preheat oven

Heat oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper.

Roast the potatoes

In a bowl, toss halved potatoes with 1 tbsp olive oil, salt, and pepper.

Spread in an even layer in the baking dish. Roast for 20–25 minutes, stirring once, until golden and tender.

Prepare the salmon

In a small bowl, mix 1 tbsp olive oil, garlic, lemon zest, lemon juice, fresh dill, salt, and pepper.

Place salmon fillets in the baking dish alongside the potatoes. Brush or spoon the lemon-dill mixture over the salmon.

Bake the salmon

Return the dish to the oven and bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.

Serve

Garnish with extra dill and lemon wedges, if desired. Serve hot with the roasted potatoes on the side.

Tips & Variations

Add Veggies: Roast asparagus, zucchini, or cherry tomatoes along with the potatoes for a more colorful, complete one-pan meal.

Extra Flavor: Sprinkle capers or thinly sliced red onion over the salmon before baking for a tangy Mediterranean kick.

Herb Options: Swap dill with parsley, basil, or thyme if you prefer a different herb profile.

Crispier Potatoes: For extra-crispy potatoes, roast them for 30 minutes before adding the salmon.

Grain Pairing: Serve with a side of quinoa, couscous, or farro to make it more filling.

Creamy Touch: Drizzle with a quick yogurt-dill sauce or tzatziki when serving.

Citrus Twist: Use orange or lime instead of lemon for a different but equally fresh flavor.

Q&A

Q: Can I use frozen salmon?
A: Yes. Just thaw it completely and pat dry before baking to avoid excess moisture.

Q: How do I know when the salmon is cooked?
A: It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Q: Can I substitute the potatoes?
A: Absolutely. Sweet potatoes or even cauliflower florets work well as a base.

Q: How can I make this a complete meal?
A: Add a side of roasted vegetables or a fresh Greek salad for balance.

Nutrition

(per serving, 1 salmon fillet + potatoes)

Calories: ~380

Protein: ~32g

Fat: ~18g

Carbohydrates: ~26g

Fiber: ~3g

Sugar: ~2g

Sodium: ~220mg

(Values vary slightly depending on potato size and salmon fillet weight.)

Conclusion

This Mediterranean Lemon Dill Potato and Salmon Bake is a bright, fresh, and nutritious one-pan dish. The lemon and dill bring zesty, herbaceous flavor to the salmon, while the roasted potatoes add comfort and heartiness. It’s an easy weeknight dinner that feels restaurant-worthy yet uses simple, wholesome ingredients. Light, flavorful, and satisfying, it’s a go-to recipe for anyone who loves clean Mediterranean cooking.