Looking for a delightful seafood dish that's both easy to prepare and bursting with flavor? This Easy Lemon Dill Salmon recipe pairs tender salmon fillets with the fresh tastes of dill and lemon, served alongside roasted potatoes, creamy tzatziki sauce, and celery. It's a complete meal that's perfect for weeknight dinners or impressing guests.
By the end of this post, you'll know exactly how to create this delicious dish step by step, along with tips to make it your own. Let's dive in!
Why You'll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Fresh Ingredients: Combines the zesty flavors of lemon and dill with succulent salmon.
- Versatile Sides: Paired with roasted potatoes and celery or pickled cucumbers for a satisfying meal.
- Healthy and Nutritious: Packed with protein, healthy fats, and vitamins.
Try These Other Delicious Recipes
- Gluten-Free Salmon Patties Recipe: A tasty and healthy option for salmon lovers.
- Roasted Whole Chicken: Perfect for a family dinner or special occasion.
- Cucumber Chicken Salad Recipe: A refreshing salad that's great for lunch or a light dinner.
Key Ingredients
- Salmon Fillets: Rich in omega-3 fatty acids and protein.
- Fresh Dill: Adds a unique, herby flavor that complements the salmon.
- Lemon: Provides a zesty brightness to the dish.
- Baby Potatoes: Roasted to perfection for a crispy exterior and soft interior.
- Greek Yogurt: The base for the creamy tzatziki sauce.
- Celery: for freshness.
Step-by-Step Guide
1. Roast the Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the halved baby potatoes with 2 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread the potatoes on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
3. Prepare the Tzatziki Sauce
- In a bowl, combine:
- ½ cup Greek yogurt
- ¼ grated cucumber
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Season with salt and pepper to taste.
- Stir until well mixed and refrigerate until ready to serve.
4. Cook the Salmon
- Heat a skillet over medium heat and add 2 tablespoon olive oil.
- Season the salmon fillets with the tzatziki sauce.
- Place the salmon skin-side down in the skillet.
- Cook for 3-4 minutes until the skin is crispy.
- Flip the salmon and cook for another 2-3 minutes until cooked through.
- Optional: bake the salmon on the same sheet pan as the roasted potatoes.
5. Assemble and Serve
- Plate the roasted potatoes and place a salmon fillet on each plate.
- Add a side of the celery.
- Serve with a dollop of tzatziki sauce.
- Garnish with lemon slices and additional fresh dill if desired.
Tips and Variations
- Use Fresh Salmon: For the best flavor and texture, opt for fresh, wild-caught salmon.
- Grill the Salmon: For a smoky flavor, you can grill the salmon instead of pan-frying.
- Swap the Potatoes: Try serving with mashed potatoes or a side of Creamy Lentil Tomato Soup for a hearty meal.
- Add Some Heat: Sprinkle red pepper flakes on the salmon for a spicy kick.
- Make It Gluten-Free: This recipe is naturally gluten-free, perfect for those with dietary restrictions.
Frequently Asked Questions
Can I use dried dill instead of fresh?
Yes, you can substitute dried dill for fresh dill. Use about one-third the amount since dried herbs are more concentrated in flavor.
How do I know when the salmon is cooked?
The salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I prepare any components ahead of time?
Absolutely! The tzatziki sauce can be made up to a day in advance and stored in the refrigerator.
Dill Salmon with Potatoes and Tzatziki
Discover how to make a delicious baked lemon dill salmon in just 20 minutes. This easy recipe combines fresh dill, zesty lemon, and tender salmon for a perfect meal.
Ingredients
For the Dill Salmon:
- 4 salmon fillets
- 2 tablespoon olive oil
- 1 tablespoon fresh dill chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon sliced (for garnish)
For the Potatoes:
- 1 lb baby potatoes halved
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tzatziki:
- ½ cup Greek yogurt
- ¼ cucumber grated
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped
- Salt and pepper to taste
- 1 head celery thinly sliced
Instructions
Roast the Potatoes:
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
Prepare the Tzatziki:
- Combine yogurt, grated cucumber, olive oil, lemon juice, and dill.
- Season with salt and pepper to taste.
Cook the Salmon:
- Heat a skillet over medium heat with olive oil.
- Season salmon fillets with the tzaziki sauce.
- Cook skin-side down for 3-4 minutes, then flip and cook another 2-3 minutes until cooked through.
- Optional: bake the salmon on the same sheet pan as the roasted potatoes.
Assemble the Dish:
- Plate the roasted potatoes, salmon, and celery.
- Serve with a dollop of tzatziki on the side.
- Garnish with lemon slices if desired.
Notes
Salmon Selection: Choose fillets that are similar in size for even cooking.
Tzatziki Thickness: Strain the grated cucumber to remove excess water for a thicker sauce.
Leftovers: Store any leftovers in airtight containers in the refrigerator for up to 2 days.
Tzatziki Thickness: Strain the grated cucumber to remove excess water for a thicker sauce.
Leftovers: Store any leftovers in airtight containers in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!
