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Ultra close-up macro of flaky baked Atlantic salmon and crispy golden roasted baby potatoes

One-Pan Lemon Herb Baked Salmon and Potatoes

Flaky, succulent Atlantic salmon fillets roasted alongside crispy garlic baby Yukon gold potatoes on a single sheet pan, bathed in a bright lemon dill garlic butter sauce. An effortless 30-minute weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

Crispy Roasted Potatoes
  • 1.5 lbs baby Yukon gold potatoes halved or quartered into bite-size pieces
  • 2 tbsp extra virgin olive oil for roasting
  • 0.75 tsp fine sea salt
  • 0.5 tsp garlic powder
  • 1 tbsp fresh rosemary finely chopped
Flaky Herb Salmon
  • 4 fillets center-cut Atlantic salmon 6 oz each, skin-on
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sweet paprika for vibrant golden color
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
Warm Lemon Garlic Herb Butter
  • 3 tbsp unsalted butter melted
  • 3 cloves fresh garlic finely minced
  • 2 tbsp fresh lemon juice freshly squeezed
  • 1 tsp fresh lemon zest bright fragrant oils
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh Italian flat-leaf parsley chopped
  • 1 medium lemon sliced into thin wheels for roasting

Method
 

Par-Roasting the Crispy Potatoes
  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with unbleached parchment paper.
  2. Toss the halved baby Yukon gold potatoes with 2 tablespoons olive oil, garlic powder, chopped rosemary, and sea salt. Spread them cut-side down across the outer edges of the baking sheet, leaving the center clear for the salmon.
  3. Roast for 15 minutes until the cut sides turn golden brown and begin to crisp around the edges.
Arranging & Herb Butter Baste
  1. While the potatoes par-roast, pat salmon fillets completely dry with paper towels. Rub each fillet with 1 tablespoon olive oil and season evenly with paprika, sea salt, and black pepper.
  2. In a small heatproof bowl, whisk together melted butter, minced garlic, fresh lemon juice, lemon zest, fresh dill, and parsley.
  3. Remove the sheet pan from the oven. Arrange salmon fillets skin-side down in the center of the pan. Nestle thin lemon slices between the potatoes. Liberally brush each salmon fillet with half of the warm lemon herb garlic butter.
Final Bake & Broil
  1. Return the pan to the oven and roast for 10 to 12 minutes, until the salmon flakes effortlessly with a fork and registers 125°F to 130°F (52°C to 54°C) for medium tender, or 145°F (63°C) for fully cooked.
  2. Optional: Switch the broiler to HIGH for the final 60 to 90 seconds to create crispy blistered edges on the salmon and potatoes. Drizzle with remaining warm herb butter, garnish with fresh dill, and serve immediately.

Nutrition

Calories: 485kcalCarbohydrates: 26gProtein: 42gFat: 24gSaturated Fat: 7gCholesterol: 110mgSodium: 490mgPotassium: 980mgFiber: 4gSugar: 2gCalcium: 65mgIron: 2.8mg

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