Lemon-Dill Salmon with Roasted Potato and Summer Squash Medley

Name: Lemon-Dill Salmon with Roasted Potato and Summer Squash Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 salmon fillets (6 oz each); 1 lb baby potatoes, halved; 2 small summer squash, sliced into half-moons; 2 tbsp olive oil, divided; 1 lemon, zested and juiced; 2 tsp fresh dill, minced; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup plain yogurt (optional for sauce); 1 tbsp capers (optional for brightness)

A bright, skillet-ready dinner pairing two flaky salmon fillets with crispy roasted potatoes and blistered summer squash. The lemon-dill finish adds freshness, while a light drizzle ties the plate together for a grocery-friendly, weeknight-friendly meal.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

dinnergluten-freefisheriesproteinweeknight

Chef’s Pro Tips

Finish salmon under broil for a crisp top.
For extra color, sprinkle paprika on potatoes.
Use dill stems in the sauce for more aroma.

Serving Suggestions

Serve with a light green salad or steamed green beans to complete the plate.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to prevent drying.

Nutrition

Estimated, per serving

calories: 410kcal
protein: 34g
carbs: 28g
fat: 16g
fiber: 4g

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