Sheet Pan Lemon Garlic Salmon and Potatoes
Salmon fillets roasted over cubed baby potatoes with lemon, garlic, olive oil, and fresh dill — the potatoes go in first for a head start, the salmon joins them to finish together. One pan, complete dinner, 40 minutes, ~42g protein per serving.
Ingredients
Meat & Protein
- 4 salmon fillets 6 oz each, skin-on, patted dry
Produce
- 1.5 lbs baby potatoes halved
- 5 garlic cloves minced — divided, 3 for potatoes, 2 for salmon
- 1 lemon half thinly sliced, half cut into wedges for serving
- 3 tbsp fresh dill roughly chopped — divided, 2 tbsp for salmon, 1 tbsp for garnish
Pantry & Canned Goods
- 3 tbsp olive oil divided — 2 tbsp for potatoes, 1 tbsp for salmon
Seasonings & Spices
- 1 tsp kosher salt divided — ½ tsp for potatoes, ½ tsp for salmon
- ½ tsp black pepper divided
- ½ tsp smoked paprika for salmon
Instructions
- Preheat the oven to 400°F. Line a large rimmed sheet pan with foil.
- Toss the halved baby potatoes with 2 tbsp olive oil, 3 cloves minced garlic, ½ tsp kosher salt, and ¼ tsp black pepper. Spread in an even layer on the prepared sheet pan. Roast for 20 minutes — the potatoes need a head start because they take longer than the salmon.
- While the potatoes roast, pat the salmon fillets completely dry. Rub the flesh side with 1 tbsp olive oil, 2 cloves minced garlic, 2 tbsp fresh dill, smoked paprika, remaining ½ tsp kosher salt, and remaining ¼ tsp black pepper.
- Pull the pan from the oven. Push the potatoes to the edges. Place the salmon fillets skin-side down in the center of the pan. Lay the lemon slices over the salmon. Return to the oven and roast for 12 to 15 minutes, until the salmon flakes easily and reaches an internal temperature of 130°F to 135°F, and the potatoes are golden and fork-tender.
- Remove from the oven. Garnish with the remaining fresh dill and serve directly from the pan with lemon wedges alongside.
Notes
Estimated protein per serving: ~42g from the salmon fillet, with potatoes contributing an additional 4g.
The staggered timing is the key technique here. Potatoes at 400°F need 20 minutes before the salmon joins them. If both go in together, the salmon is overcooked by the time the potatoes are done. Two timers, one pan, everything finishes at the right moment simultaneously.
Pull the salmon at 130°F to 135°F — not the USDA recommended 145°F. Medium salmon is moist and flavorful. Well-done salmon at 145°F is noticeably drier. The difference of 10 degrees matters more for salmon than almost any other protein.
Lemon slices laid directly on the salmon fillets during roasting infuse the flesh with citrus as it cooks — more effective than squeezing lemon on afterward. Use the remaining lemon wedges at the table for a fresh squeeze at serving.
Leftovers keep for 2 days. Reheat the potatoes at full microwave power but the salmon at 50% power for 90 seconds to avoid overcooking.
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