Lemon Dill Salmon with Fennel and Potatoes

Lemon Dill Salmon with Fennel and Potatoes is such a great weeknight meal. It’s healthy and delicious and quick to put together. It also makes for a great date night dinner served with a nice white wine.

Lemon and dill are the perfect pairing of flavors to really make salmon taste amazing. Serve it with roasted fennel and potatoes for a well-rounded dinner that makes eating healthy not only easy but enjoyable! This recipe is in amounts perfect for two people but can easily be adjusted for as many people as you are looking to feed. It also makes a great meal-prep meal for lunch or dinner.

Step By Step Instructions

Preheat your oven to 400 degrees F.

How To Cut Fennel

Cut the fennel into slices. If you have never worked with fennel before, here is a visual to help you with the preparation:

Cut the potatoes into wedges roughly the same size as the fennel slices.

Place the potatoes and fennel into a baking dish and coat with olive oil. Toss with salt and pepper.

Bake for 30 to 35 minutes, or until the vegetables have softened and become lightly browned around the edges.

While the fennel and potatoes are roasting, prepare the salmon filets by drizzling them with olive oil and topping with salt, chopped fresh dill, and slices of lemon.

Place the prepared salmon on top of the vegetables.

Continue roasting for another 8 to 12 minutes, depending on the thickness of your salmon.

Key Ingredients

Salmon – You can use whatever you like. Fresh, thawed-from-frozen, skin-on, skin-off, wild-caught (my top pick whenever possible!). The choice is yours and it will not affect how you cook it. The only thing that will make a difference is the thickness of your salmon. The thicker the filet, the longer it will need to cook. Salmon is usually done between 8 and 12 minutes when roasted at 400 degrees F.

The best way to tell if your salmon is done is by gently pressing down on the top. If it feels firm and starts to flake away, then the salmon is done. Be sure not to overcook.

Fennel – Raw fennel smells a bit like licorice. But, once cooked it takes on a sweet flavor with a texture similar to an onion.

Potatoes – You can use whatever potatoes you like. I usually use either Yukon gold or fingerling potatoes. Red potatoes are also great in this dish. Be sure to cut the potatoes into wedges that are similarly sized to the fennel slices so that they cook at the same rate.

Fresh Dill – You can use dried dill if you prefer but fresh dill just sets this dish over the top so if you can go with fresh I highly recommend that you do!

Recipe Note

The salmon takes very little time to cook and you don’t want to overcook it. Be sure to roast the fennel and potatoes until they are mostly done since they won’t be harmed by a few extra minutes in the oven while the salmon is roasting.

This recipe is written to make enough for two people. However, it can easily be scaled up to make enough for however many people you are cooking for.

Storing and Reheating Leftovers

Store leftovers in an airtight container in the fridge for 3 to 4 days.

When you’re ready to reheat, remove the salmon and heat just the vegetables in 30-second intervals until warm.

Then replace the salmon and cook for another 30 to 60 seconds just until it is warmed through. Take care not to cook it too long since the salmon can become rubbery and dry if overcooked.

More Recipes You’ll Love!

Grilled Haddock with Creamy Lemon Dill Sauce

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Crispy Shrimp Tacos with Jalapeño Crema

Tuscan Kale and White Bean Soup

Burst Tomatoes and White Beans

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