Mediterranean Lemon Dill Potato & Salmon Bake

by

Description

This Mediterranean-inspired bake combines flaky salmon, tender potatoes, fresh vegetables, and zesty lemon dill sauce in one wholesome dish. It’s light, flavorful, and packed with heart-healthy nutrients. Perfect for a weeknight dinner or a special gathering, this one-pan meal brings together freshness and comfort with minimal cleanup.

Ingredients For Mediterranean Lemon Dill Potato & Salmon Bake

  • 4 salmon fillets (skin-on, about 6 oz each)

  • 1 lb baby potatoes, halved

  • 1 red onion, sliced

  • 1 zucchini, sliced into rounds

  • 1 red bell pepper, sliced

  • 2 tbsp olive oil

  • 3 tbsp fresh lemon juice (about 1 large lemon)

  • 1 tsp lemon zest

  • 3 cloves garlic, minced

  • 3 tbsp fresh dill (or 1 ½ tsp dried dill)

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • Lemon slices (for garnish)

 Instructions

  1. Preheat oven to 400°F (200°C).

  2. Prepare potatoes: Toss halved baby potatoes with 1 tbsp olive oil, salt, pepper, and oregano. Spread on a parchment-lined baking dish. Roast for 15 minutes.

  3. Add vegetables: Add zucchini, bell pepper, and red onion to the dish with potatoes. Drizzle with ½ tbsp olive oil. Roast for another 10 minutes.

  4. Prepare salmon: In a small bowl, whisk olive oil, lemon juice, zest, garlic, dill, salt, and pepper. Brush salmon fillets with this mixture.

  5. Bake salmon: Place salmon fillets skin-side down on top of the roasted veggies. Pour remaining lemon-dill mixture over. Bake for 12–15 minutes, until salmon flakes easily.

  6. Garnish & serve: Top with fresh dill and lemon slices. Serve hot.

 Notes

  • For extra crisp potatoes, roast them for 5–10 minutes longer before adding veggies.

  • Wild-caught salmon works best for flavor and health benefits.

  • Can substitute dill with parsley if preferred.

  • Add olives or cherry tomatoes for extra Mediterranean flair.

Tips

  • Don’t overbake salmon—remove once internal temperature reaches 145°F (63°C).

  • Line the baking dish with parchment to prevent sticking and ease cleanup.

  • If using thick potato chunks, parboil for 5 minutes before roasting.

  • Great meal prep option—store leftovers in the fridge for up to 3 days.

Servings

  • Serves 4 people

  • Prep Time: 15 minutes

  • Cook Time: 35–40 minutes

  • Total: 50–55 minutes

 Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 35g

  • Fat: 20g (healthy fats from salmon & olive oil)

  • Carbohydrates: 28g

  • Fiber: 5g

  • Sodium: 280mg

 Health Benefits

  • Salmon → rich in omega-3 fatty acids, supports heart & brain health.

  • Potatoes & veggies → provide fiber, potassium, and vitamins.

  • Olive oil → a cornerstone of the Mediterranean diet, reduces inflammation.

  • Lemon & dill → boost digestion, freshness, and antioxidants.

 Q&A

Q1: Can I use frozen salmon?
👉 Yes, just thaw completely and pat dry before baking.

Q2: What can I serve it with?
👉 Great with a side salad, couscous, or warm crusty bread.

Q3: Can I make it dairy-free or gluten-free?
👉 It’s already dairy-free and naturally gluten-free!

Q4: How do I store leftovers?
👉 Refrigerate in airtight containers up to 3 days. Reheat gently in oven for best taste.

Q5: Can I make this in foil packets instead of a large dish?
👉 Absolutely! Wrap each salmon and veggies in foil for individual portions—great for camping or grilling.

Leave a Comment