Lemon Dill Roasted Salmon and Baby Potatoes

If you're in search of a dish that marries vibrant flavors with nutritious ingredients, look no further than Zesty Lemon Dill Roasted Salmon & Baby Potatoes. This recipe is not only a feast for the senses but also a celebration of healthful eating. With its fresh, zesty notes and comforting textures, it is perfect for both casual weeknight dinners and special occasions alike. The heartiness of the salmon is beautifully complemented by the tender, roasted baby potatoes, creating a well-rounded meal that is sure to please any palate.

Lemon Dill Roasted Salmon and Baby Potatoes

Discover the delightful flavors of Zesty Lemon Dill Roasted Salmon & Baby Potatoes, a perfect dish for any occasion. This recipe combines the rich, buttery taste of salmon with the bright notes of lemon and fresh dill, creating a meal that's as nutritious as it is delicious. Tender baby potatoes add a comforting texture, making it a satisfying choice for family dinners or gatherings. Enjoy a healthful feast that pleases every palate with ease!

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Ingredients

For the Salmon:

4 salmon fillets (approximately 6 ounces each)

3 tablespoons extra virgin olive oil

Zest of 1 large lemon

2 tablespoons freshly squeezed lemon juice

2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)

2 cloves garlic, minced

Sea salt and freshly cracked black pepper, to taste

For the Baby Potatoes:

1.5 pounds baby potatoes, halved

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper, to taste

Fresh dill for garnish (optional)

Instructions

Preheat the Oven:

Preheat your oven to 425°F (220°C) to prepare for roasting.

Prepare the Potatoes:

In a large mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, smoked paprika, sea salt, and freshly cracked black pepper. Toss them well to ensure each potato is evenly coated in the seasoning. Spread the potatoes out in a single layer on a large, parchment-lined baking sheet.

Roast the Potatoes:

Place the baking sheet with the potatoes in the preheated oven. Roast for approximately 15 minutes until they start to become tender.

Prepare the Salmon Mixture:

While the potatoes are roasting, whisk together in a small bowl the remaining 3 tablespoons of olive oil, lemon zest, lemon juice, chopped dill, minced garlic, sea salt, and freshly cracked black pepper until well combined.

Add Salmon to the Sheet:

After 15 minutes of roasting the potatoes, remove the baking sheet from the oven. Carefully push the potatoes to one side of the sheet to make room for the salmon fillets. Place the salmon fillets skin-side down on the empty side of the baking sheet.

Season the Salmon:

Generously drizzle the lemon-dill mixture over each of the salmon fillets, ensuring they are thoroughly coated.

Roast Together:

Return the baking sheet back to the oven and continue to roast for an additional 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The potatoes should be golden, tender, and crispy by this time.

Serve:

Once cooked, remove from the oven and let cool slightly before serving. Optionally, garnish the salmon and potatoes with extra fresh dill for a pop of color and flavor.

Enjoy:

Plate the roasted salmon alongside the crispy baby potatoes. Pair this dish with a fresh green salad or steamed asparagus to complete a delightful meal.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4