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

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3.9 from 45 reviews

A quick and flavorful sheet pan dinner featuring tender salmon fillets topped with a zesty lemon slice, accompanied by herb-roasted baby potatoes and a creamy dill sauce. This easy recipe promises a balanced and wholesome meal perfect for busy weeknights.

Ingredients

Potatoes

  • 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

Salmon

  • 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

Dill Sauce

  • 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

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425℉ (220℃). Spray a large baking sheet with cooking spray to prevent sticking and set it aside.
  2. Toss Potatoes with Seasoning: In a medium-sized bowl, toss the baby potatoes with 2 tablespoons of olive oil, dried rosemary, dried oregano, chopped fresh parsley, and season with ½ teaspoon salt and ½ teaspoon black pepper. Ensure that the potatoes are evenly coated with the oil and herbs.
  3. Arrange Salmon and Potatoes on Sheet Pan: Place the salmon fillets on the prepared sheet pan. Drizzle 1 tablespoon of olive oil over the salmon and season both sides with ½ teaspoon salt and ½ teaspoon black pepper. Arrange the seasoned baby potatoes around and between the salmon fillets. Place one lemon slice on top of each salmon fillet to infuse flavor during baking.
  4. Bake: Place the sheet pan in the preheated oven and bake for 20 minutes, or until the salmon is cooked through and the potatoes are tender and golden.
  5. Prepare Dill Sauce: While the salmon and potatoes are baking, whisk together the Greek yogurt, mayonnaise, horseradish, fresh lemon juice, chopped dill, finely chopped shallot, ¼ teaspoon salt, and ¼ teaspoon black pepper in a bowl. Cover with plastic wrap and refrigerate until ready to serve to allow flavors to meld.
  6. Serve: Once cooked, remove the lemon slices from the salmon fillets. Top each fillet with a couple of tablespoons of the chilled dill sauce. Serve the salmon alongside the roasted baby potatoes for a complete meal.

Notes

  • Make sure to evenly coat the potatoes with oil and herbs for the best roasting results.
  • If you prefer your salmon less cooked, start checking for doneness at 15 minutes.
  • The dill sauce can be prepared a day ahead to deepen the flavors.
  • Use skinless salmon for easier baking and plating, but skin-on can be used if preferred—just adjust cooking time accordingly.
  • You can swap baby potatoes for fingerlings or new potatoes.
  • For a dairy-free version, substitute Greek yogurt and mayonnaise with plant-based alternatives.

Find it online: https://justsosavory.com/salmon-with-dill-sauce-and-roasted-baby-potatoes-sheet-pan-dinner-recipe/