Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
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This Salmon With Dill Sauce And Roasted Baby Potatoes Sheet Pan Dinner is packed full of flavor! The best part? It’ll be on your table and ready in less than 30 minutes.
Sheet pan dinners were made for weeknight cooking especially when you are out working all day. The ones that only take you 30 minutes from start to finish are simply the best. Which is why I love salmon sheet pan dinners. The salmon cooks quickly and it’s delicious and good for you. Normally I wouldn’t think of cooking potatoes along side salmon but I have to admit that these baby potatoes worked really well with this salmon.
What Is A Sheet Pan Dinner?
Sheet pan dinners are essentially a one pot meal but for the oven. We’re going to cook our beautiful salmon fillets alongside some plump little baby potatoes all on the same sheet pan. It speeds up the cooking process and cuts down on cooking time. I also like this method because it helps with portioning if you’re cooking for one!
Roasted baby potatoes are delicious and they cook in no time. I wanted lots of herbs on these babies, so I loaded them with oregano, rosemary and lots of fresh parsley. You’ll be amazed at the flavor you’re able to achieve in less than 30 minutes!
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Potatoes
- Potatoes – Baby potatoes are ideal for this dish as they require the same amount of cooking time as our salmon.
- Herbs – Rosemary, parsley, and oregano. The only fresh herb I used was parsley so feel free to use dried for the rest.
- Olive oil – We want a nice neutral tasting oil for our potatoes to crisp up with.
- Seasoning – Salt and pepper.
Salmon
- Salmon – Salmon fillets are perfectly portioned right from the container for this dish.
- Olive oil – We want that same neutral tasting oil for our salmon to crisp up with.
- Seasoning – Salt and pepper.
- Lemon – We’re slicing this ingredient up and laying it over our salmon before we place the whole thing in the oven.
Dill sauce
- Yogurt – I used plain Greek yogurt. This ingredient is packed full of protein and tang which lends itself well to this sauce.
- Mayonnaise – We want a nice creamy sauce. Feel free to use fat reduced mayo if you’d like.
- Horseradish – I used a spicier horseradish today. I really consider this ingredient a must in this sauce, it just goes so well with seafood!
- Dill – Fresh dill is such a bright, flavorful addition to this sauce. Feel free to use dried if that’s all you have on hand.
- Lemon juice – Fresh is best for this recipe, one lemon will give enough juice for this recipe.
- Shallot – Dice this mild onion up finely. Shallots are mild enough to be eaten raw and not overpower in a dish like this.
- Seasoning – Salt and pepper.
How To Make Salmon With Dill Sauce And Roasted Baby Potatoes
- Preheat your oven: To 425 F degrees. Spray a large cooking sheet with cooking spray and set aside.
- Prepare the potatoes: In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
- Prep the salmon: Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp 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, for additional lemon flavor. Place the sheet pan in the oven and bake for 20 minutes.
- Combine the dill sauce: 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.
- Finish the dish: Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.
Storing Leftovers
Salmon
Salmon can be stored for up to 3 days stored in an airtight container in the fridge. You can freeze cooked salmon for 2 – 3 months to ensure freshness. Allow it to thaw completely in the fridge before bringing back up to temperature in the oven.
Potatoes
Cooked potatoes will last for 3 – 5 days in the fridge. You can freeze cooked potatoes as well! These will last in the freezer for up to 10 months. Allow to thaw completely before bringing back up to temperature in the oven.
Dill sauce
This dill sauce will keep in the fridge for 3 – 4 days. I don’t recommend freezing this sauce however as it will probably separate when the sauce thaws.
Craving More Salmon? Try These Delicious Recipes:
- Maple Mustard Glazed Salmon
- Honey Mustard Salmon
- Firecracker Salmon
- Teriyaki Salmon Sheet Pan Dinner
- Maple Soy Grilled Salmon Steaks
- Bruschetta Salmon
- Smoked Salmon And Veggie Sandwiches
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Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
Ingredients
For Potatoes
- 1 ½ pounds baby potatoes ((1 1/2 lb bag))
- 2 tablespoon olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- tablespoon fresh parsley (chopped)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
For Salmon
- 4 fillets salmon ((no skin) about 1 lb)
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ½ 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)
- 1 shallot (finely chopped)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425 F degrees. Spray a large baking sheet with cooking spray and set aside.
- In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
- Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp 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, for additional lemon flavor.
- 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 tbsp of the dill sauce. Serve along with roasted potatoes.
Video
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Excellent recipe! My company loved it!
Thank you for easy and tasty recipe!
My pleasure, glad you liked it!
winner winner!
loved it. Especially the dill sauce
This was delicious! That dill sauce is perfection. Even my picky teens ate every bite.
Great! We’re so glad everyone enjoyed it!
SO. YUMMY. I just started cooking fish / eating fish (besides sushi) and this recipe, especially the dill sauce is AWESOME. Thank you !
The dill sauce was delicious and perfect with the salmon and potatoes!
I made this and it is wonderful! My husband is not a salmon fan but he tried it and said it was by far the best salmon I had ever fixed! Having salmon again tonight! Thank you for sharing!!!
We love salmon and I’ve tried a billion recipes and this is the first one I’ve ever felt the need to review because it is so incredible. So easy to put together! Thank you, Jo!!
Thank so much, Jenny! We’re so glad you love this salmon 🙂
If the shops in your local area don’t sell dill like in my case you can replace dill with dried or fresh parsley and add some garlic mayo too. Tastes refreshing and very nice with salmon, potatoes and kebab too. Very nice recipe!
I love this recipe I can cook one filet for me. A healthy dinner for a single person. Quick and yummy!
Made this last night and the only change I made was to replace some of the potatoes with a mix of broccoli, cauliflower and carrots. Cooked the veggies for about 10 minutes prior to adding the salmon. A very delicious, healthy and easy peasy meal! And that sauce took it over the top! Thanks, Jo!!
So happy you liked this, Alice!
My MIL said these were the potatoes of the year. My SIL said the sauce was like crack. It was a hit.
LOL Love it! 🙂
The sauce is just heavily! I have also tried it just with baked potatoes alone and with fresh carrots as a dip, with chicken ( in a fondue) and it was great with all!
Thank you so much, Jo!
I have tried this recipe and potatoes were undercooked after 20 minutes, so I had to remove salmon and leave potatoes longer in the oven. I am trying to guess what I did wrong. Maybe it’s better to put the potatoes first in the oven for about 20 minutes and than add salmon filets?
I guess it depends on the size of your potatoes, however you can absolutely put in the potatoes first and roast them for a few minutes before adding the salmon.
I love fish! Very nice recipe