Baked Salmon with Dill & New Potatoes
A simple, elegant dinner, salmon fillet baked with fresh dill, garlic and lemon over halved new potatoes. 380 kcal, high protein, done in 30 minutes.
- salmon fillet, skin on 160g
- new potatoes, halved 200g
- olive oil 1 tsp
- fresh dill, roughly chopped 3 tbsp
- garlic clove, halved 1
- lemon — half squeezed, half cut into wedges ½
- sea salt & white pepper pinch
- 1
Preheat oven to 200°C (fan 180°C). Toss halved potatoes with ½ tsp olive oil and a pinch of salt. Spread on a baking tray and roast for 15 minutes.
- 2
Push potatoes to one side of the tray. Place the salmon skin-side down in the centre. Rub with the remaining olive oil and the cut garlic.
- 3
Squeeze half the lemon over the salmon. Season with salt and white pepper. Scatter chopped dill generously over both the salmon and potatoes.
- 4
Return the tray to the oven for 10–12 minutes until the salmon is cooked through. The skin should be crispy; the flesh should flake at the thickest part.
- 5
Serve with lemon wedges alongside.
This is one of the simplest dinners in Eastern European cooking, and it needs almost no technique. Salmon baked with dill and lemon is a staple across Ukraine, the Baltic states, and Scandinavia, where dill is used as generously as other cuisines use basil.
Fresh dill with salmon is not just traditional, it is better than dried. If you cannot find fresh dill, use freeze-dried rather than the dry powdered version. The omega-3 in salmon makes it a strong choice for inflammation and brain health.
Frequently asked questions
Can I use frozen salmon?
Yes, thaw it fully and pat it dry, otherwise it steams instead of roasting.
What other fish works?
Trout is the closest match. Cod works too but cooks faster, check it a few minutes early.
Is it good for meal prep?
Keeps 2 days in the fridge. Reheat gently, or flake the salmon cold over the potatoes as a salad.
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