Recipes › Easy comfort dinners› Crispy salmon bowls with dill yogurt
Easy comfort dinners · Easy · Serves 4

Crispy salmon bowls with dill yogurt

The kind of dinner I make when I want something cozy but still fresh. Crispy potatoes, salmon with golden edges, cucumber, greens, and a quick dill yogurt that ties the whole bowl together.

Anna Lind Harper
by Anna Lind Harper
Tested twice · Updated 2026-03-14
Crispy salmon bowl plated in a cream speckled ceramic bowl: two herbed salmon fillets with golden crisp skin, halved crispy roasted potatoes, sliced cucumber, arugula, a generous dollop of dill yogurt, a lemon wedge, and fresh dill scattered. On a white marble counter with a striped linen towel, a glass jar of fresh dill, and a wooden fork. Soft morning light from the kitchen window.
Prep
10 min
Cook
25 min
Serves
4
Difficulty
easy

I make some version of this bowl most weeks, usually on a Tuesday, when I want something that feels like a real dinner without thinking too hard about it. The salmon does its thing in the oven while I roast a sheet of potatoes, the dill yogurt comes together in the time it takes to chop a cucumber, and dinner shows up on the table in under 40 minutes.

It's my favorite kind of cooking. Cozy, fresh, healthy-ish, and very forgiving. The dill yogurt is the part that surprises people. My grandmother put dill in almost everything in the summer, and I think she was right.

“Cozy enough to crave, fresh enough to feel good after. The kind of dinner that earns a weeknight.”
Why this one earns a weeknight

What you'll love about it

  • 01It's cozy without feeling heavy. The kind of dinner that earns a weeknight.
  • 02One sheet pan does most of the work; the yogurt comes together while it roasts.
  • 03Healthy-ish enough to feel good after, with crisp potatoes that still feel like comfort food.
  • 04Easy to flex: swap salmon for chicken thighs, or use whatever greens you have.
A sheet pan fresh from the oven with golden roasted halved baby potatoes on one side and four herb-crusted salmon fillets on the other, a halved lemon, a small pinch bowl of flaky salt, a striped linen towel, and a brass oven mitt on the marble counter.
Sheet pan, fresh from the oven. Crisp potatoes on one side, herb-crusted salmon on the other.
Ingredients

For the bowls

  • 1½ lbbaby potatoes, halved
  • 3 Tbspolive oil, divided
  • 1 tspkosher salt
  • 4salmon fillets (about 6 oz each), skin-on
  • 1english cucumber, thinly sliced
  • 4 cupsbaby greens or arugula
  • 1lemon, half juiced + half for serving
  • to tasteflaky salt and black pepper

For the dill yogurt

  • 1 cupwhole-milk greek yogurt or skyr
  • ¼ cupfresh dill, finely chopped
  • 1small garlic clove, grated
  • 1 Tbsplemon juice
  • 2 Tbspolive oil
  • to tastesalt
Method

How I make it

  1. 01
    Heat the oven, get the potatoes going.
    Preheat the oven to 425°F. Toss the potatoes with 2 Tbsp olive oil and the salt on a large sheet pan. Give them room to crisp, not steam. Roast for 25 minutes, flipping once.
  2. 02
    Make the dill yogurt.
    While the potatoes roast, stir together everything for the sauce. Taste. It should be bright, garlicky, herby. Set in the fridge so the flavors settle.
    A pair of hands stirring the dill yogurt sauce together with a small whisk in a cream-speckled ceramic bowl on the white marble counter, with fresh dill fronds, a halved lemon, a small garlic clove, and a brass microplane resting nearby.
    Stir, taste, adjust. The yogurt should taste a touch garlickier than you think it needs.
  3. 03
    Add the salmon.
    Push the potatoes to one side of the pan. Pat the salmon dry, rub with the remaining olive oil, season with salt and pepper, and lay it skin-side down. Roast 9 to 11 minutes, until the salmon flakes but is still glossy in the center.
  4. 04
    Build the bowls.
    Divide the greens, cucumber, and potatoes between four bowls. Top each with a salmon fillet. A squeeze of lemon, a generous spoon of dill yogurt, a pinch of flaky salt. Eat while it's warm.
Tight close-up of a fork flaking open one of the herb-crusted salmon fillets, showing the moist salmon-pink interior layers, a few flakes of flaky salt, fresh dill on top, with a blur of arugula and a lemon wedge at the edge of the frame.
A note from Anna

If your salmon is much thicker than an inch, check it a couple minutes early. It should flake but still look just barely glossy in the middle, like the picture. Carryover heat will finish the job.

What to serve with it

Round out the table.

  • ·01
    Crusty rye toast
    For pushing the last of the yogurt onto.
  • ·02
    A quick cucumber salad
    Cucumber, vinegar, salt, dill. Five minutes.
  • ·03
    Cold sparkling water + lemon
    Or, honestly, a glass of crisp white.
Storage & reheating

Keeping the leftovers good.

Fridge: Store the components separately for up to 3 days. Salmon and potatoes in one container, dill yogurt in another, greens dry.

Reheat: Salmon and potatoes in a 350°F oven for 8 to 10 minutes, uncovered, so the potatoes can re-crisp. Skip the microwave if you can. It makes the salmon sad.

Make ahead: The dill yogurt keeps for 4 days and gets a little brighter the next day. Roast the potatoes the night before and you've got a 10-minute weeknight dinner.

Recipe card

Crispy salmon bowls with dill yogurt

The kind of dinner I make when I want something cozy but still fresh. Crispy potatoes, salmon with golden edges, cucumber, greens, and a quick dill yogurt that ties the whole bowl together.

Prep
10 min
Cook
25 min
Serves
4
Total
35 min
Ingredients
  • 1½ lb baby potatoes, halved
  • 3 Tbsp olive oil, divided
  • 1 tsp kosher salt
  • 4 salmon fillets (about 6 oz each), skin-on
  • 1 english cucumber, thinly sliced
  • 4 cups baby greens or arugula
  • 1 lemon, half juiced + half for serving
  • to taste flaky salt and black pepper
  • 1 cup whole-milk greek yogurt or skyr
  • ¼ cup fresh dill, finely chopped
  • 1 small garlic clove, grated
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil
  • to taste salt
Method (short version)
  1. 01Heat the oven, get the potatoes going.
  2. 02Make the dill yogurt.
  3. 03Add the salmon.
  4. 04Build the bowls.

Nutrition information is an estimate. See full nutrition disclaimer.

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