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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

Prepare the potatoes: In a large bowl, toss the halved or quartered baby potatoes with 2 tablespoons of olive oil, 2 tablespoons of chopped fresh dill, garlic powder, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure potatoes are evenly coated.

Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. Roast for 15 minutes.

While potatoes are roasting, prepare the salmon: Pat salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, the juice from 1/2 lemon, 1 tablespoon of chopped fresh dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side of the sheet. Place the salmon fillets, skin-side down if applicable, on the other side of the baking sheet. Drizzle the prepared dill-lemon mixture evenly over each salmon fillet.

Return the baking sheet to the oven and continue to roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and lightly browned. Cooking time will vary based on the thickness of the salmon fillets.

Carefully remove the baking sheet from the oven. Serve immediately, garnished with fresh lemon wedges and dill sprigs.


Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

Prepare the potatoes: In a large bowl, toss the halved or quartered baby potatoes with 2 tablespoons of olive oil, 2 tablespoons of chopped fresh dill, garlic powder, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure potatoes are evenly coated.

Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. Roast for 15 minutes.

While potatoes are roasting, prepare the salmon: Pat salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, the juice from 1/2 lemon, 1 tablespoon of chopped fresh dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side of the sheet. Place the salmon fillets, skin-side down if applicable, on the other side of the baking sheet. Drizzle the prepared dill-lemon mixture evenly over each salmon fillet.

Return the baking sheet to the oven and continue to roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and lightly browned. Cooking time will vary based on the thickness of the salmon fillets.

Carefully remove the baking sheet from the oven. Serve immediately, garnished with fresh lemon wedges and dill sprigs.
