Recipe description
June 20, 2026
Oven-baked salmon with dill and baby potatoes
A gut-friendly one-pan dinner with dill and potatoes.
High Protein
Omega-3 Rich
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from potatoes with skin and the salmon provides high-quality protein.
- Includes dill and olive oil, contributing polyphenols and healthy fats.
- One-pan preparation supports practical, weeknight gut-friendly meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Salmon
2
piece
Baby potato
400
gram
Dill
2
teaspoon
Oil, olive
2
tablespoon
Salt
1
teaspoon
Pepper
0.5
teaspoon
Instructions
1
Preheat your oven to 200°C (400°F).
2
Place the baby potatoes in a single layer on a baking tray.
3
Drizzle the potatoes with olive oil and season with salt and pepper. Toss to coat.
4
Arrange the salmon on top of the potatoes, skin-side down.
5
Sprinkle dill over the salmon and drizzle with a little more olive oil.
6
Bake in the preheated oven for about 20-25 minutes, until the salmon is cooked through and the potatoes are tender.
7
Serve warm, garnished with extra dill if desired.
More Recipes For Your Gut
Nutrition
560 kcal
Calories
34 g
Protein
40 g
Carbohydrates
5 g
Fiber
5 g
Sugar
24 g
Fat
4 g
Saturated fat
1.0 g
Salt
FAQ
What temperature and how long should I bake the salmon and potatoes?
Preheat the oven to about 190–200°C and bake for 20–25 minutes, until the salmon is opaque and flakes easily and the potatoes are tender.
Can I make this on a single sheet pan?
Yes, it works as a one-tray dish; arrange everything in a single layer and bake together.
Can I use frozen salmon?
It's best to thaw the salmon first for even cooking; if baking from frozen, extend the cooking time and check doneness carefully.
Is this gluten-free and dairy-free?
Yes. The recipe uses simple ingredients and is naturally gluten-free and dairy-free; check any sauces you add.
What herbs can substitute for dill?
Parsley, chives, or tarragon work well; use roughly the same amount as you would dill.
How do I know when the salmon is done?
The fish should be opaque and flake easily with a fork; aim for an internal temperature of about 63°C (145°F).
How should I store leftovers?
Cool within two hours and refrigerate in an airtight container for 1–2 days; reheat gently.
What side dishes pair well with this?
Steamed vegetables, a green salad, quinoa, or brown rice make good companions.
Can I freeze leftovers?
Cooked salmon and potatoes can be frozen for 1–3 months; thaw in the fridge and reheat gently.
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