Pan-Seared Lemon-Dill Salmon with Roasted Potatoes and Green Beans

Name: Pan-Seared Lemon-Dill Salmon with Roasted Potatoes and Green Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Small Potatoes (e.g., baby red, Yukon Gold), quartered or halved if small; 1 lb Fresh Green Beans, trimmed; 2 tbsp Olive Oil, divided; 0.5 tsp Salt, divided; 0.25 tsp Black Pepper, divided; 4 (6 oz) Salmon Fillets, skin on or off; 2 tbsp Unsalted Butter (for sauce); 2 cloves Garlic, minced (for sauce); 0.5 cup Chicken or Vegetable Broth (low sodium, for sauce); 2 tbsp Lemon Juice (for sauce); 1 tbsp Fresh Dill, chopped (for sauce); Pinch of Salt and Black Pepper (for sauce)

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This recipe offers a delicious and healthy way to enjoy fresh salmon, complemented by a vibrant lemon-dill pan sauce. The salmon is seared to flaky perfection, while potatoes and green beans are roasted until tender and slightly caramelized, making for a balanced and satisfying one-pan style meal. It's an ideal choice for a nutritious dinner as we transition into spring, offering fresh flavors and simple preparation.

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Pan-Seared Lemon-Dill Salmon with Roasted Potatoes and Green Beans

Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large Baking SheetLarge Non-Stick SkilletWhisk

Instructions

1
Roast Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, toss the potatoes and green beans with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer. Roast for 20-25 minutes, or until potatoes are tender and lightly browned, and green beans are crisp-tender.
2
Prepare Salmon: While vegetables roast, pat salmon fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
3
Pan-Sear Salmon: Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Remove salmon from the skillet and set aside on a plate, tented with foil.
4
Make Lemon-Dill Sauce: Reduce heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken or vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes until slightly reduced. Stir in fresh dill and season with a pinch of salt and pepper.
5
Serve: Place roasted potatoes and green beans on plates. Top with a salmon fillet and spoon the lemon-dill sauce generously over the salmon and vegetables. Serve immediately.

Nutrition

Calories550 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I bake the salmon instead of pan-searing?

Yes, you can bake the salmon on the same sheet pan as the vegetables for the last 15-20 minutes of their cooking time, at 400°F (200°C), until cooked through.

What other herbs would work well?

Fresh parsley, chives, or even a touch of thyme would complement the salmon and lemon beautifully.

How do I know when the salmon is cooked?

Salmon is cooked when it flakes easily with a fork in the thickest part. An internal temperature of 145°F (63°C) is recommended.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.