Lemon Dill Salmon Fillet Recipe

Name: Lemon Dill Salmon Fillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound baby red and yellow potatoes, or to taste; 1 cup fresh green beans, trimmed, or to taste; 2 tablespoons olive oil, divided; 2 (6 ounce) salmon fillets; 1 clove garlic, crushed; 1 sprig chopped fresh dill; 1/2 lemon, sliced; 1/2 lemon, juiced; 1/2 teaspoon freshly ground black pepper; 1/3 teaspoon coarse salt; Tartar Sauce:; 3 tablespoons mayonnaise; 1 1/2 tablespoons capers, roughly chopped; 1 lemon, juiced; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt

Servings: persons

1/2 pound baby red and yellow potatoes, or to taste
1 cup fresh green beans, trimmed, or to taste
2 tablespoons olive oil, divided
2 (6 ounce) salmon fillets
1 clove garlic, crushed
1 sprig chopped fresh dill
1/2 lemon, sliced
1/2 lemon, juiced
1/2 teaspoon freshly ground black pepper
1/3 teaspoon coarse salt
Tartar Sauce:
3 tablespoons mayonnaise
1 1/2 tablespoons capers, roughly chopped
1 lemon, juiced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

1
Preheat oven to 325 degrees F (165 degrees C).
2
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
3
Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
4
Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
5
Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
6
Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
7
Serve steamed potatoes, green beans, and tartar sauce alongside salmon.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound baby red and yellow potatoes, or to taste, 1 cup fresh green beans, trimmed, or to taste, 2 tablespoons olive oil, divided, 2 (6 ounce) salmon fillets, and more.

Yes, Lemon Dill Salmon Fillet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Dill Salmon Fillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions