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Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner

Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner

This Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner is packed full of flavor and ready in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 618 kcal

Equipment

  • oven
  • Large baking sheet
  • medium bowl
  • plastic wrap

Ingredients
  

For Potatoes

  • 1.5 pounds baby potatoes (1 ½ lb bag)
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh parsley chopped
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon black pepper or to taste

For Salmon

  • 4 fillets salmon (no skin, about 1 lb)
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon black pepper or to taste
  • 4 slices lemon

For Dill Sauce

  • ⅓ cup Greek yogurt plain
  • ⅓ cup mayonnaise
  • 1 teaspoon horseradish
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ cup fresh dill chopped
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste

Instructions
 

Cooking Instructions

  • Preheat your oven to 425℉. Spray a large baking sheet with cooking spray and set aside.
  • In a medium size bowl, toss the baby potatoes with the 2 tablespoon of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
  • Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper on both sides. Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet.
  • Place the sheet pan in the oven and bake for 20 minutes.
  • Meanwhile, in a bowl whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
  • Remove the lemon slices from the salmon fillet and top with a couple tablespoon of the dill sauce. Serve along with roasted potatoes.

Notes

If you can't find potatoes as small as the ones I've used and you're worried about your potatoes coming out undercooked, put them in the oven for an extra 10 minutes before adding the salmon to the pan. If you end up with extra dill sauce, it works as a dip for chips or crackers as well.

Nutrition

Serving: 1servingCalories: 618kcalCarbohydrates: 34gProtein: 40gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 102mgSodium: 945mgPotassium: 1665mgFiber: 5gSugar: 3gVitamin A: 353IUVitamin C: 42mgCalcium: 102mgIron: 4mg
Keyword greek potatoes, salmon, sheet pan dinner
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