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Salmon fillet roasted over tender baby potatoes and crisp green beans, finished with a bright lemon-dill yogurt sauce.
Made September 26, 2026
Prep
10m
Cook
30m
Serves
Difficulty
easy
Allergens: dairy, fish
Cook salmon to an internal temperature of 63°C (145°F). Use a separate plate or clean cutting board for the cooked fish to avoid cross-contamination.
Wash hands, knife, and cutting board thoroughly after handling raw salmon.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
180 g salmon fillet
150 g baby potatoes
100 g green beans
15 ml olive oil
2 garlics
1/2 lemon
1 tsp dried dill
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
40 g greek yogurt
Chef's tip: Pat the salmon fillet dry with paper towel before roasting — moisture on the surface steams the fish instead of letting it brown.
Chef's tip: If the potatoes are not fork-tender after 10 minutes, remove the salmon and beans to a plate, return the potatoes to the oven for 3–5 more minutes, then add the salmon back for the final 2 minutes.
Preheat oven to 220°C (425°F). Cut baby potatoes into 2 cm pieces. Trim green beans. Mince garlic. Zest and juice the lemon half.
Toss potatoes with 10 ml olive oil, half the garlic, 0.25 tsp salt, and 0.125 tsp black pepper. Spread on sheet pan and roast for 10 minutes.
While step 2 cooks
While potatoes roast, mix greek yogurt, lemon zest, lemon juice, remaining garlic, dried dill, and a pinch of salt in a small bowl. Set aside.
Remove pan from oven. Push potatoes aside, add green beans and salmon fillet. Drizzle remaining 5 ml olive oil over salmon and beans. Sprinkle smoked paprika, remaining salt, and remaining black pepper over everything.
Return pan to oven and roast until salmon is opaque and flakes easily with a fork, reaching 63°C (145°F) in the thickest part, and potatoes are tender, about 10–12 minutes.
Serve salmon and vegetables with the lemon-dill yogurt sauce spooned over or alongside.