Sheet Pan Salmon with Dill Potatoes Recipe
This vibrant Sheet Pan Salmon with Dill Potatoes recipe combines perfectly roasted Yukon baby gold potatoes with tender, flaky salmon topped with a tangy Dijon and mayo sauce. The garlic dill butter adds a fresh, aromatic finish, making this a quick, healthy, and flavorful meal ideal for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Potatoes
- 24 ounces Yukon baby gold potatoes
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 cup water
- 3 tablespoons butter, melted
- 1 clove garlic, grated
- 1 tablespoon freeze dried dill, or 3 tablespoons fresh dill
Salmon
- 1.5 pounds salmon filet, skin-on
- 1/2 teaspoon kosher salt
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- Red pepper flakes, to taste
- Additional dill for garnish
- Lemon wedge, for serving
Instructions
- Prep the Potatoes: Preheat your oven to 450°F (230°C). Wash and halve the Yukon baby gold potatoes. Toss them on a sheet pan with olive oil and kosher salt, ensuring they are evenly coated.
- Add Water: Pour 1/2 cup water directly into the sheet pan with the potatoes. This will help steam the potatoes during roasting.
- Roast the Potatoes: Place the pan in the oven and roast the potatoes for 30 minutes. Stir every 10-15 minutes to prevent them from sticking and to ensure even golden browning. Some sticking is normal; use a spatula to lift and move the potatoes as needed.
- Prep the Salmon: After the potatoes have roasted for 30 minutes, move them to the sides of the sheet pan, creating space in the center. Place the salmon filet skin-side down in the center, and season it with 1/2 teaspoon kosher salt.
- Make the Sauce: In a small bowl, mix together the Dijon mustard and mayonnaise. Spread this mixture evenly over the top of the salmon filet.
- Bake and Broil the Salmon: Bake the salmon in the oven for 6 minutes, then switch the oven to broil and move the pan close to the top rack. Broil for an additional 2-3 minutes until the salmon develops a nice browned top and flakes easily.
- Prepare Garlic Dill Butter: While the salmon finishes cooking, mix the melted butter with the grated garlic and dill. Spoon this aromatic garlic dill butter over the hot roasted potatoes.
- Garnish and Serve: Sprinkle additional dill and red pepper flakes over the salmon. Squeeze fresh lemon juice over the entire dish for a bright finishing touch.
- Serve: Flake large chunks of salmon to serve alongside the potatoes. Enjoy this beautifully balanced, flavorful sheet pan dinner!
Notes
- Stir the potatoes every 10-15 minutes while roasting to prevent sticking and to promote even browning.
- Use a good spatula to carefully lift potatoes if they stick to the pan.
- Broil the salmon at the end for a perfectly browned top without overcooking.
- Fresh dill can be substituted for freeze-dried dill at a 3:1 ratio.
- Make sure to use skin-on salmon for better texture and to prevent sticking during baking.
- Adjust red pepper flakes according to your heat preference.
- Cooking times may vary slightly depending on your oven; salmon should flake easily when done.
