Baked Salmon With Dill Potatoes
Baked salmon with dill potatoes, lemon, and a simple yogurt sauce, made for a calm dinner with clear timing and little cleanup.
This dinner works because the potatoes start first and the salmon joins later, so both finish at the right moment. Dill, lemon, and yogurt keep the plate fresh without needing a complicated sauce.
This recipe lives in
and is written for home cooking, with clear steps and realistic ingredient guidance.
Why this recipe works
This recipe is written for ordinary home kitchens, with clear steps and enough context to help readers understand the timing, texture, and small decisions that shape the final result.
The goal is repeatability. Readers should be able to cook it once, learn what matters, and come back later with confidence instead of guessing their way through the process.
Quick snapshot
Ingredients
- 4 salmon fillets
- 700 g baby potatoes, halved
- 2 tbsp olive oil
- 1 lemon
- 2 tbsp chopped dill
- 150 g Greek yogurt
- 1 tsp Dijon mustard
- 1 small cucumber, diced
- 1 garlic clove, grated
- salt and black pepper
Method
- Heat the oven to 200 C and toss potatoes with olive oil, salt, pepper, and half the dill.
- Roast the potatoes for 20 minutes before adding the fish.
- Season the salmon with salt, pepper, lemon zest, and a little olive oil.
- Place salmon on the tray and bake for 10 to 14 minutes, depending on thickness.
- Mix yogurt, mustard, cucumber, garlic, lemon juice, and remaining dill, then serve beside the salmon.
Key ingredients and adjustments
What matters most here is balance between the main ingredient, the supporting vegetables or base, and the source of acidity. A good result comes from proportion, not from pushing one sharp flavor too hard.
If you swap ingredients, keep the balance between salt, natural sweetness, and acidity in mind. Small corrections, made after tasting, are safer than one large correction at the end.
Before you start
Read the recipe once before you start and prep the ingredients in advance so you can cook without unnecessary pauses between the important steps.
Adjust heat and seasoning gradually. In home cooking, small corrections made at the right time are usually more useful than one large correction at the end.
