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, most satisfying dinners in Eastern European cooking — and it requires 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 genuinely better than dried. If you cannot find fresh dill, use freeze-dried rather than the dry powdered version. The omega-3 content of salmon makes it one of the best single foods for inflammation reduction 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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