Lemon Dill Salmon

Each Friday I plan our dinners and lunches for coming week then shop and prep accordingly. This way there is no last minute debating when we get home from work and our both starving. There is already a meal planned and prepped, making it quick and easy to get dinner on the table in about half an hour. Most of the time this works perfectly but there are some weeks where something sounds great the weekend before but by the time Wednesday or Thursday rolls around I have zero interest. This is why it took so long for this salmon dish to be made. This lemon dill salmon has been on our menu board for the past two weeks and I finally made it last night for dinner. Knowing that I know now, I should have made it days ago it is that good. I just never was in the mood for salmon until yesterday, but luckily the filets were frozen and thaw quickly.


The best part of this dish, other than it being amazingly delicious, is the little clean-up that is needed. The entire meal is baked on a single sheet pan. No sautéing, mixing in separate bowls, anything. Just toss on the pan in stages and in about 30 minutes dinner is good to go!  But most importantly the flavor is amazing. The dill and lemon are so fresh and clean lending the perfect Spring flavor to the dish. And really, is there anything better than roasted baby potatoes?! I think not.

And my son ate the salmon. I repeat… my two year old ate his salmon!


There is nothing better than roasted potatoes

3 salmon filets
1 tablespoon olive oil
1 clove garlic, minced
3 tablespoons fresh dill, chopped
1 lemon, juiced
1.5 lbs baby potatoes, cut into similar sizes chunks
1/2 bunch asparagus
Salt & pepper

Pre-heat oven to 425 degrees and prep a large baking sheet with non-stick spray and foil (less clean-up).

Spread potatoes on the baking sheet into one even layer and spray the tops with cooking spray or drizzle with some olive oil. Salt and pepper liberally and bake for 10 minutes.

While the potatoes begin to cook, lay out the salmon filets and dab dry with a paper towel. Pour olive oil over over salmon and top with garlic, dill and the juice of half the lemon. Salt and pepper. After ten minutes toss potatoes in the pan and push them to either side, making room for the salmon. Lay salmon and asparagus on the pan and bake for another 10 to 15 minutes or until the salmon is cooked to your liking.


Serve with another squeeze of lemon.



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