Weeknight Cooking

Weeknight Salmon With Baby New Potatoes & Fresh Dill by Joanna Gaines

April 24, 2020
9 Ratings
Photo by Amy Neunsinger
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. —Food52

Test Kitchen Notes

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to. —The Editors

What You'll Need
  • 1 pound baby new potatoes, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 4 skin-on salmon fillets, 1 1/2 inches thick (about 8 ounces each)
  • 3 tablespoons unsalted butter, melted
  • 2 Meyer lemons
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  1. Preheat the oven to 425°F.
  2. In a large bowl, toss together the potatoes, olive oil, and ½ teaspoon each of the garlic salt and kosher salt. Arrange the potatoes on one end of a nonstick sheet pan or a sheet pan lined with foil.
  3. Roast until the potatoes are tender and golden on the bottom, about 15 minutes, turning them once with a spatula during cooking.
  4. Meanwhile, in a small bowl, mix together the pepper, paprika, onion powder, and remaining ½ teaspoon each garlic salt and kosher salt.
  5. Cut two 1-inch-long, 1/4-inch-deep slits in the fleshy side of each fillet for the butter and seasonings to seep in. Place the salmon fillets on the empty side of the sheet pan, skin side down. Drizzle the melted butter over the salmon and potatoes. Sprinkle the spice mixture over the top. Cut a lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand.
  6. Bake until the salmon flakes with a fork, 10 to 12 minutes.
  7. Cut the remaining lemon into 4 wedges. Sprinkle the salmon and potatoes with the dill and parsley and serve with the lemon wedges.
  8. Store in an airtight container in the refrigerator for 1 to 3 days.

See what other Food52ers are saying.

  • jencordes
  • useraddmario

2 Reviews

jencordes March 8, 2023
I miss the old Epicurious website. Despite the often brutal comments on recipes, I could almost always count on a 4 1/2-5 star recipe being fantastic. This has 8, nearly 5 star ratings and yet only one review. Do people 5 star the idea of the recipe?
Yes, this is a simple recipe and yet it’s still meh. There are lots of great, simple recipes out there. I made this as written and I couldn’t have been more non-plussed.
useraddmario October 29, 2022
The potatoes are the star, but there is a nice lemon flavor on the fish. Great dish given the short prep and cook times.