Name: Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ pounds baby potatoes (about 1 1/2 lb bag); 2 tablespoons olive oil; 1 tablespoon dried rosemary; 1 tablespoon dried oregano; 1 tablespoon fresh parsley, chopped; ½ teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste; 4 fillets salmon, skinless (about 1 lb); 1 tablespoon olive oil; ½ teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste; 4 slices lemon; ⅓ cup plain Greek yogurt; ⅓ cup mayonnaise; 1 teaspoon horseradish; 1 tablespoon freshly squeezed lemon juice; ¼ cup fresh dill, chopped; 1 shallot, finely chopped; ¼ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste

Jump to Recipe· 3.9 from 45 reviews

If you’re looking for a meal that’s both impressive and effortless, look no further than this Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner Recipe. It’s a complete, hearty dinner that marries flaky, tender salmon with crisp, herb-infused baby potatoes, all baked together to save time and clean-up. The fresh dill sauce adds a creamy, tangy brightness that perfectly complements the savory flavors of the dish, making it an instant favorite for weeknights or casual gatherings. Trust me, once you try this, it’ll become your go-to dinner that feels fancy yet is incredibly simple to prepare.

Ingredients You’ll Need

A white plate on a white marbled surface holds a cooked salmon fillet that is pink-orange with herbs sprinkled on top. The salmon is topped with a thick, creamy white sauce that has small green herb bits mixed inside. Around the salmon, there is a pile of roasted small round potatoes that are golden brown with green herb flecks. A small lemon wedge and fresh green dill sprigs sit on the plate’s left side. A fork rests on the white marbled surface next to the plate. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in bringing balanced flavors, satisfying textures, and vibrant colors to your plate. They’re all straightforward pantry staples and fresh herbs, which means you can whip this up even on short notice.

Baby potatoes (1 ½ pounds): These small, tender potatoes roast beautifully with herbs, creating a golden crisp exterior and soft interior.
Olive oil (3 tablespoons total): Adds the perfect touch of richness and helps achieve that irresistible roasted finish.
Dried rosemary (1 tablespoon): Offers an earthy, pine-like aroma that pairs wonderfully with potatoes and salmon.
Dried oregano (1 tablespoon): A warm herb that enhances the overall flavor complexity without overpowering the dish.
Fresh parsley (1 tablespoon, chopped): Adds a touch of bright, fresh green color and mild herbaceous notes.
Salt and black pepper (½ teaspoon each, plus a quarter teaspoon for the sauce): Essential for seasoning and strengthening all the natural flavors.
Salmon fillets (4, about 1 pound total, skin removed): The star protein, rich in omega-3s and wonderfully moist when baked just right.
Lemon slices (4): Infuse the salmon with fresh citrus aroma while baking, creating a subtle zing.
Greek yogurt (⅓ cup, plain): Forms the creamy base of the tangy dill sauce, offering a clean and healthy creaminess.
Mayonnaise (⅓ cup): Brings richness and smooth texture to the sauce, balancing the yogurt’s tartness.
Horseradish (1 teaspoon): Adds a slight kick and warmth that lifts the flavors of the dill sauce beautifully.
Lemon juice (1 tablespoon, freshly squeezed): Brightens the dill sauce with fresh acidity for a refreshing finish.
Fresh dill (¼ cup, chopped): The defining herb in the sauce, providing an unmistakable and aromatic herbal flavor.
Shallot (1, finely chopped): Adds delicate sweetness and subtle crunch to the sauce.

How to Make Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner Recipe

Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner Recipe - Recipe Image

Step 1: Preheat and Prepare Your Baking Sheet

Start by preheating your oven to a toasty 425℉. This high heat is key to roasting baby potatoes to a perfect crisp and cooking salmon just right. Don’t forget to spray your baking sheet with cooking spray, ensuring the potatoes and fish don’t stick and aiding in an easy cleanup—a total win!

Step 2: Toss the Baby Potatoes with Herbs and Oil

In a medium bowl, gently combine the baby potatoes with 2 tablespoons of olive oil, dried rosemary, dried oregano, fresh parsley, and a sprinkle of salt and pepper. This simple yet flavorful herb mixture will infuse the potatoes with a fantastic aroma and texture as they roast alongside your salmon. Give them a good toss so every potato is well-coated.

Step 3: Season the Salmon and Arrange Everything on the Sheet Pan

Place the salmon fillets on your prepared baking sheet and drizzle 1 tablespoon of olive oil over them. Season generously with salt and pepper on both sides. Now, nestle the herb-coated baby potatoes in the spaces around the salmon so everything roasts evenly. Pop a lemon slice on each salmon fillet—this little touch adds zesty brightness and an elegant look.

Step 4: Bake Until Perfection

Slide the sheet pan into your preheated oven and roast everything for 20 minutes. During this time, the baby potatoes will develop a lovely crisp skin while staying soft inside, and the salmon will cook until it flakes easily with a fork. The high heat also encourages a slight caramelization of the herbs and lemon, imparting delicious depth.

Step 5: Whisk Together the Creamy Dill Sauce

While your salmon and potatoes bake, it’s time to whip up the star sauce. In a small bowl, combine Greek yogurt, mayonnaise, horseradish, freshly squeezed lemon juice, chopped dill, finely chopped shallot, and a pinch of salt and pepper. Stir well until smooth. Cover this mixture with plastic wrap and chill until you’re ready to serve—this helps the flavors meld beautifully.

Step 6: Serve with a Dollop of Dill Sauce

When your salmon and potatoes come out of the oven, carefully remove the lemon slices from the salmon fillets. Spoon a generous couple tablespoons of your vibrant dill sauce over each piece of salmon, adding a cool, creamy contrast to the warmth of the fish and potatoes. Serve immediately for the best experience.

How to Serve Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner Recipe

Garnishes

Freshness and brightness are always a welcome addition to a rich dish like this. Sprinkle some extra chopped dill or parsley on top for that vibrant pop of green and extra herbaceous aroma. A few thin slices of lemon can also be served on the side for guests who want additional citrus zing.

Side Dishes

This sheet pan recipe is a meal all on its own, but if you want to round it out, consider a simple mixed greens salad tossed with a light vinaigrette. Steamed asparagus or green beans dressed in olive oil and lemon juice would also complement the herbaceous flavors beautifully without overpowering the main dish.

Creative Ways to Present

To impress your dinner guests or family, plate the salmon fillet slightly overlapped with the roasted baby potatoes, then drizzle the remaining dill sauce artistically around the edge of the plate. Serve on rustic wooden boards or bright, colorful dinnerware to enhance the vibrant Mediterranean-inspired feel of the dish.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the salmon and roasted baby potatoes separately from the dill sauce in airtight containers in the refrigerator. This helps preserve their textures and flavors for up to 2 days, keeping your meal tasting fresh and delicious.

Freezing

While the potatoes may lose some crispness after freezing and reheating, the salmon and dill sauce freeze reasonably well. Place salmon fillets in a freezer-safe container wrapped well in plastic wrap, and freeze for up to one month. The dill sauce is best kept fresh in the fridge, as freezing may slightly affect its texture.

Reheating

For best results, reheat the salmon gently in a low oven (around 275℉) for 10-12 minutes to keep it tender and moist. Warm the baby potatoes in the oven as well to help regain some crispiness. Add fresh dill sauce on top after reheating to restore that creamy, fresh flavor.

FAQs

Can I use frozen baby potatoes for this recipe?

Fresh baby potatoes are ideal for roasting because they develop the perfect crispy texture. If you only have frozen, thaw and pat them dry first, but the final texture may be softer and less crisp.

Is the dill sauce necessary or can I substitute something else?

The dill sauce adds a signature tangy herbal note that brightens the salmon beautifully, but you can use a simple lemon butter sauce or tartar sauce if preferred. However, the dill sauce is specially crafted to elevate this sheet pan dinner.

Can I use salmon with skin on?

Yes! Just place the salmon skin-side down on the sheet pan. The skin can become crispy and adds great flavor. Cooking times remain the same.

How can I make this recipe dairy-free?

To make a dairy-free version, substitute the Greek yogurt and mayonnaise with dairy-free alternatives or avocado-based sauces. Fresh dill and lemon juice will still give you a fantastic flavor.

What sides go best with this sheet pan dinner?

Because this recipe already includes potatoes and salmon, light vegetable sides like steamed greens, sautéed spinach, or a crisp salad work best to balance the meal without feeling too heavy.

Final Thoughts

This Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner Recipe is hands down a winner in my kitchen. It’s one of those dishes that feels special but doesn’t demand hours in the kitchen, making it perfect for busy days or casual dinner parties. The combination of flavors and textures is truly unbeatable, and the fresh dill sauce brings it all together with a mouthwatering zing. Give it a try and prepare to fall in love with this effortless, delicious sheet pan supper!