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Lemon-dill salmon tray bake
Salmon, baby potatoes, and green beans roast on one tray with lemon, garlic, and dill. About 35 minutes; serves four.
About 35 minutes · serves 4
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- 1
Give the potatoes a head start
Heat the oven to 425°F. Halve the potatoes and toss with 1½ tablespoons oil, salt, and pepper. Roast cut-side down for 18–20 minutes, until the bottoms begin to brown.
- 2
Add salmon and green beans
Push the potatoes to one side. Add green beans and salmon to the pan. Brush with the remaining oil, garlic, lemon zest, salt, and pepper. Use clean tools after touching raw fish.
- 3
Roast until just cooked
Return the tray to the oven for 10–14 minutes, depending on salmon thickness. Cook salmon to 145°F, then finish everything with lemon juice and chopped dill.
The potatoes start first; salmon and green beans join once the pan is hot. That staggered timing gives you crisp potatoes without overcooking the fish. Keep raw salmon separate, clean tools and surfaces after contact, and cook fish to 145°F.
Questions before you cook
Why do the potatoes go in first?
The potatoes get an 18–20-minute head start because they need longer in the oven than the salmon and green beans.
How do I know the salmon is done?
The recipe calls for 145°F measured in the thickest part with a food thermometer. The 10–14-minute roast after adding salmon depends on its thickness.
Substitutions and ingredient choices
Chopped parsley can replace dill as an untested herb variation; the flavor will be less anise-like.
How should I store and reheat leftovers?
Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.
Reheat the salmon and vegetables covered in the oven; check the fish and potatoes separately with a thermometer.
More dinner ideas
- Turkey spinach meatballs with lemon couscous · about 30 minutes
- One-pot lemony white bean couscous · about 25 minutes
- Sheet-pan sausage, peppers and gnocchi · about 30 minutes
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