One-Pan Baked Salmon With Potato Wedges & Lemon-Dill Yogurt
Healthy, simple, and joyous — this one-pan baked salmon with potato wedges and lemon-dill yogurt is the kind of meal that makes you feel good inside and out. With crispy golden potatoes, tender salmon, and a bright herby sauce, it’s comfort food made lighter, fresher, and guaranteed to bring joy to the table.
Ingredients
For the Salmon
- 2 salmon fillets about 6 oz each, skin on
- 1 lb baby potatoes or russet, cut into wedges or fingerling potatoes
- 1 head broccoli chopped into bitesize
- 3 tbsp olive oil divided
- Salt & freshly ground black pepper
For the lemon dill yogurt sauce
- 1 cup Greek yogurt plain, full-fat works best
- 1 small garlic clove grated or minced
- Zest & juice of ½ lemon
- 1 Tsp maple syrup or honey or to taste
- 2 tbsp fresh dill chopped (plus extra for garnish)
- Salt & freshly ground black pepper
For garnish
- chopped dill
- lemon wedges
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss potato wedges and broccoli with 2 tbsp olive oil, salt, and pepper. Spread in an even layer and bake for 20 minutes.
- Push potatoes to one side. Place salmon fillets on the sheet, drizzle with remaining olive oil, and season with salt and pepper.
- Return to oven and bake another 12–15 minutes, until salmon is tender and potatoes golden.
- Meanwhile, stir together yogurt, garlic, lemon zest & juice, dill, salt, and pepper for the sauce.
- Serve salmon and potatoes hot with a generous spoonful of lemon-dill yogurt. Garnish with fresh dill.
Video
Notes
Cooking note:
You can also replace broccoli with green beans, broccolini, Brussel sprouts. Adding vegetables onto the dish is always a great idea and it will add more nutrients onto the plate.