Lemon Herb Salmon Baby Potatoes

Last Tuesday, my sister called at 6 pm asking for dinner advice. She had salmon in the fridge and zero energy. I talked her through this exact method, and later she texted me a photo of an empty plate except for some lemon rinds. Sometimes the simplest solutions taste the most luxurious.

I used to roast salmon and vegetables separately, timing everything perfectly like a restaurant kitchen. Then I watched a friend just toss everything together and the result was somehow better. The salmon juices season the potatoes as they cook, creating this beautiful harmony that separate cooking never achieves.

Ingredients

• 4 salmon fillets (6 ounces each): Skinless works best here since the high heat can make skin rubbery, though skin-on adds extra flavor if you do not mind the texture
• 1 ½ pounds baby potatoes: Halving them creates more surface area for those golden crispy edges we all want
• 1 small red onion: Cut into thick wedges so they do not completely fall apart during roasting
• 3 tablespoons olive oil: Divided use ensures both the vegetables and salmon get properly coated
• 2 lemons: One provides zest and juice for the marinade while the other creates beautiful edible garnish slices
• 2 cloves garlic: Mince it fresh rather than using jarred garlic for the brightest flavor
• 2 tablespoons parsley: Flat leaf parsley has a more delicate flavor that complements fish beautifully
• 1 tablespoon fresh dill: Dill and salmon are a classic pairing for a very good reason
• 1 tablespoon fresh thyme: The tiny leaves pack an aromatic punch that holds up to roasting temperatures
• ¾ teaspoon kosher salt: Flaky salt dissolves evenly and provides a gentle seasoning
• ½ teaspoon black pepper: Freshly cracked pepper makes all the difference here

Instructions

Heat things up:

Preheat your oven to 425°F and line a baking sheet with parchment paper because nobody enjoys scrubbing baked on salmon oil

Give the potatoes a head start:

Toss the halved potatoes and onion wedges with 2 tablespoons olive oil, half the lemon zest, and some seasoning then spread them out

Get the vegetables going:

Roast the potato mixture for 15 minutes until they are just starting to soften and turn golden around the edges

Make the magic sauce:

While the vegetables roast, whisk together the remaining oil, lemon juice, garlic, herbs, and seasonings in a small bowl

Add the star:

Pull the pan from the oven, tuck the salmon fillets between the vegetables, and brush each piece generously with the herb mixture

Finish it together:

Return everything to the oven for 10 to 12 minutes until the salmon flakes easily and the potatoes are tender throughout

Save

This recipe became my go-to when I started hosting friends for weeknight dinners. Everyone assumes it took hours of planning when really I just prepped the marinade in the morning and threw everything together when they arrived. The best part is how the house smells like a fancy restaurant.

Perfecting The Timing

I have learned that starting the potatoes first is the secret to getting everything done simultaneously. The salmon cooks so quickly that if you put it in with raw potatoes, you will either end up with underdone vegetables or dry fish. That 15 minute head start makes all the difference.

Making It Your Own

Sweet potatoes work beautifully here if you want something slightly sweeter, and adding some baby carrots brings color and sweetness. I have even thrown in asparagus during the last 10 minutes for extra green vegetables. The method stays the same regardless of what vegetables you choose.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, though a light beer works just as well. Sometimes I serve this over a bed of arugula dressed with lemon juice, and the warm salmon slightly wilts the greens in the most appealing way.

• Set out extra lemon wedges at the table so guests can add brightness to their liking
• A dollop of Greek yogurt mixed with herbs makes a nice creamy element if you want something cool alongside the warm fish
• This reheats surprisingly well for lunch the next day, though the salmon is best eaten fresh

Save

There is something deeply satisfying about a complete meal that comes together in one pan. This recipe proves that healthy weeknight dinners do not have to be complicated or boring.

Recipe Questions & Answers

→ How do I ensure the salmon stays moist?

Brushing the salmon with the lemon-herb mixture before roasting helps keep it moist and flavorful.

→ Can I substitute baby potatoes with other vegetables?

Yes, sweet potatoes or carrots work well as alternatives and add a different flavor profile.

→ What herbs complement the lemon flavor best?

Parsley, dill, and thyme blend beautifully with lemon, enhancing the dish’s freshness.

→ Is it better to roast potatoes before adding salmon?

Roasting potatoes for 15 minutes first helps them crisp up before adding salmon to cook evenly.

→ What wine pairs well with this dish?

A light Sauvignon Blanc or Pinot Grigio complements the citrus and herb flavors nicely.