Roasted Salmon with Red Potatoes and Dill: A Symphony of Simplicity

There are certain dishes that, when they land on my table, feel like a warm hug after a long day. This roasted salmon with red potatoes and dill is precisely one of those culinary embraces. I remember a particularly chaotic Tuesday evening, where the demands of a busy kitchen seemed to stretch endlessly. As I surveyed the dwindling ingredients and my own exhaustion, this recipe, a beacon of uncomplicated deliciousness, materialized in my mind. The simple act of tossing potatoes with olive oil and seasoning, the inviting sizzle as they hit the hot oven, and finally, the vibrant pink of the salmon joining them on the baking sheet – it all felt like a culinary sigh of relief. This isn’t just a meal; it’s a testament to how quality ingredients, treated with respect and minimal fuss, can create something truly magical.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

This recipe celebrates the beauty of straightforward, fresh ingredients coming together harmoniously.

• 1 ½ pounds red potatoes, cut into 1-inch chunks
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 (6 ounce) salmon fillets
• ½ teaspoon salt (for the salmon)
• 2 tablespoons horseradish
• ½ cup fresh dill, divided

Equipment Needed

For this effortless meal, you’ll primarily need:

• A large baking sheet (a 15 ½ x 10 ½ inch jelly roll pan is ideal for even roasting)
• A spatula
• A platter for serving

Instructions

The beauty of this dish lies in its streamlined approach. We’re letting the oven do the heavy lifting, transforming simple ingredients into a flavorful masterpiece.

1. Preheat Your Oven: Begin by preheating your oven to a robust 450°F (230°C). This high heat is crucial for achieving those wonderfully crisp edges on the potatoes and perfectly cooked salmon.
2. Prepare the Potatoes: In your chosen baking sheet, toss the red potato chunks with olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Ensure each piece is lightly coated.
3. Initial Potato Roast: Place the baking sheet with the seasoned potatoes into the preheated oven and roast for 10 minutes. This initial blast of heat starts the cooking process and begins to soften the potatoes.
4. Make Room for the Salmon: After 10 minutes, carefully remove the baking sheet from the oven. Using your spatula, push the potatoes to one end of the pan. This creates a dedicated space on the other half of the sheet for the salmon.
5. Add the Salmon and Continue Roasting: Place the salmon fillets into the cleared space on the baking sheet. Sprinkle the salmon with the remaining ½ teaspoon of salt. Return the pan to the oven and continue roasting for 15 minutes.
6. Check for Doneness: At the 15-minute mark, it’s time to check your creations. The salmon should flake easily with a fork, indicating it’s cooked through. The potatoes should be beautifully browned and tender. In some ovens, especially if your salmon fillets are particularly thick, you might need to remove the salmon and continue roasting the potatoes for a few extra minutes until they reach your desired level of crispness.
7. Assemble and Serve: Once both the salmon and potatoes are perfectly cooked, transfer the salmon fillets to a serving platter. Dollop the horseradish sauce over the top of each fillet. Then, sprinkle half of the fresh dill over the salmon.
8. Finish the Potatoes: Gently toss the roasted potatoes with the remaining fresh dill. Serve the herbed potatoes alongside the horseradish-topped salmon for a complete and delightful meal.

Expert Tips & Tricks

• Potato Uniformity is Key: When cutting your red potatoes, try to keep the chunks as uniform in size as possible. This ensures they cook evenly and you don’t end up with some soft and others still firm.
• Don’t Crowd the Pan: For optimal roasting, ensure the potatoes and salmon have a little breathing room on the baking sheet. Overcrowding can lead to steaming rather than roasting, resulting in less desirable texture. If your pan seems too full, consider using two smaller pans.
• The Horseradish Element: The horseradish adds a wonderfully piquant counterpoint to the rich salmon. If you prefer a milder flavor, you can mix the horseradish with a tablespoon of sour cream or Greek yogurt before topping the salmon.
• Dill Diversity: While fresh dill is incredibly vibrant, if you only have dried dill on hand, you can certainly use it. For dried dill, you would typically use about a third of the amount of fresh dill (so, around 1 ½ tablespoons) and add it during the last 5 minutes of the potato roasting.

Serving & Storage Suggestions

This Roasted Salmon with Red Potatoes and Dill is best enjoyed fresh from the oven, when the salmon is flaky and the potatoes are perfectly crisp. Present the salmon fillets artfully on a platter, topped with the horseradish and dill, with the fragrant potatoes nestled alongside.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture of the roasted potatoes may soften slightly upon refrigeration, but they will still be delicious. To reheat, a gentle warming in a low oven (around 300°F/150°C) or a quick sauté in a skillet can help revive some of their crispness. Avoid microwaving if you’re aiming for optimal texture.

Nutritional Information

This information is an estimate and can vary based on the exact ingredients and portion sizes used.

Nutrient	Amount per Serving	% Daily Value
Calories	352.1 kcal	18%
Total Fat	9.5 g	14%
Saturated Fat	1.5 g	7%
Cholesterol	87.5 mg	29%
Sodium	583.4 mg	24%
Total Carbohydrate	28.1 g	9%
Dietary Fiber	3.2 g	12%
Sugars	2.3 g	9%
Protein	36.9 g	73%

Variations & Substitutions

While this recipe is wonderfully complete as is, there’s always room for a touch of personal flair.

• Potato Power: If red potatoes aren’t your preference, Yukon Golds or even fingerling potatoes would also work beautifully. Just ensure they are cut into similar-sized pieces for even cooking.
• Herbaceous Harmony: Feel free to experiment with other fresh herbs. Parsley, chives, or a touch of tarragon could be lovely additions or substitutions for the dill.
• Lemon Zest Kick: For a brighter, more zesty flavor profile, consider adding a teaspoon of lemon zest to the potatoes before roasting, or a squeeze of fresh lemon juice over the finished salmon.
• Spice It Up: If you enjoy a little heat, a pinch of red pepper flakes added to the potatoes with the salt and pepper can provide a subtle warmth.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of fish instead of salmon?
A: Absolutely! While salmon is fantastic, flaky white fish like cod, haddock, or sea bass would also be delicious and cook within a similar timeframe.

Q: My oven seems to cook hotter than most recipes suggest. What should I do?
A: If you know your oven runs hot, it’s always a good idea to use an oven thermometer to verify its temperature. You may need to slightly reduce the cooking time or temperature to prevent overcooking.

Q: Is it possible to prepare this dish ahead of time?
A: You can chop the potatoes and store them in water in the refrigerator for a few hours. You can also prepare the horseradish sauce ahead of time. However, for the best texture, it’s recommended to roast the potatoes and salmon just before serving.

Q: How can I tell if the salmon is cooked through without overcooking it?
A: The salmon is ready when it flakes easily with a fork and the flesh is opaque throughout. The edges should appear cooked, but the center should still be moist and tender.

Q: What if I don’t have a jelly roll pan?
A: A standard rimmed baking sheet will work perfectly well. The key is to ensure it has sides to contain the potatoes and any juices released during cooking.

Final Thoughts

There’s a profound satisfaction in creating a meal that is as beautiful on the plate as it is delicious to eat, especially when it requires so little effort. This Roasted Salmon with Red Potatoes and Dill is a testament to that. It’s a dish that speaks of fresh flavors, simple preparation, and the joy of sharing good food. I encourage you to bring this vibrant and wholesome meal to your table. It’s a wonderful choice for a weeknight dinner, a relaxed weekend lunch, or whenever you crave a taste of pure, unadulterated goodness. Enjoy every flaky bite and every tender potato!