Lemon-Dill Salmon with Roasted Potato and Summer Squash Medley
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.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 salmon fillets (6 oz each)
- ½ lb baby potatoes, halved
- 1 small summer squash, sliced into half-moons
- 1 tbsp olive oil, divided
- ½ lemon, zested and juiced
- 1 tsp fresh dill, minced
- 1 cloves garlic, minced
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ 1/4 cup plain yogurt (optional for sauce)
- ½ tbsp capers (optional for brightness)
Instructions
- Preheat oven to 425°F. Toss potatoes with 1 tbsp olive oil, salt, and pepper; spread on a sheet and roast 15 minutes.
- Toss squash with remaining 1 tbsp olive oil, garlic, salt, and pepper; roast with potatoes for 10 more minutes until tender and golden.
- Meanwhile, pat salmon dry; season with salt, pepper, and dill. Sear in a hot skillet 2 minutes per side, then finish in the oven 6–8 minutes until opaque.
- In a small bowl, mix lemon juice, lemon zest, and yogurt (if using) for a bright sauce; stir in dill and capers if desired.
- Plate potatoes, squash, and salmon; spoon lemon-dill sauce over salmon and spritz with extra lemon if desired.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 410 |
|---|---|
| protein | 34 |
| carbs | 28 |
| fat | 16 |
| fiber | 4 |
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