Language
Oven-roasted salmon fillet with lemon and dill, served alongside golden potatoes and tender broccoli for a simple Mediterranean-inspired sheet pan dinner.
Made August 24, 2026
Prep
10m
Cook
30m
Serves
Difficulty
easy
Allergens: fish
Wash hands and surfaces after touching raw salmon to avoid cross-contamination.
Cook salmon to 63°C internal temperature and let rest 3 minutes before serving.
Sign in to unlock nutrition estimates.
Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 salmon fillet
200 g potatoes
150 g broccoli
1/2 lemon
1 tbsp dill
1/4 tsp salt
1/4 tsp black pepper
2 tbsp water
Chef's tip: Cut potatoes into even 1.5 cm cubes so they finish roasting at the same time as the salmon.
Chef's tip: If salmon is thicker than 2 cm, add 2-3 minutes to the final roast and check flakiness at the thickest part.
Preheat oven to 200°C. Cut potatoes into 1.5 cm cubes and broccoli into small florets.
Line baking sheet with parchment paper. Spread potatoes and broccoli on sheet, sprinkle with half the salt and black pepper, and drizzle 2 tbsp water over vegetables.
Roast vegetables for 15 minutes, until potatoes are just starting to soften.
While step 3 cooks
While vegetables roast, squeeze lemon half to get 1 tbsp juice. Mix lemon juice with chopped dill, remaining salt and black pepper in a small bowl.
Remove baking sheet from oven. Push vegetables to sides, place salmon fillet in center, and spoon lemon dill mixture over salmon.
Return to oven and roast 10-12 minutes, until salmon flakes easily and reaches 63°C internal temperature, and potatoes are tender.