Last updated on March 29th, 2018 at 03:21 pm
Sheet pan dinners were never easier than this Salmon with Dill Sauce and Roasted Baby Potatoes. Dinner in 30 minutes that’s healthy, minimum prep time required and easy cleanup.
Sheet pan dinners were made for weeknight cooking especially when you are out working all day and 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 with salmon but I have to admit that these baby potatoes worked really well with this salmon with dill sauce.
MY LATEST VIDEOSI love roasted baby potatoes because they’re 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. The great thing here is because they’re so small they cook in the same amount of time that is required to cook the salmon.
I did slice a lemon and placed the lemon slices over the salmon fillets, simply because I wanted some extra lemon flavor to be infused in the fillets. However, this salmon really is all about that dill sauce. And here I am again talking about my favorite herb, fresh dill. Fresh dill is simply a must in this sauce and the more the better. It’s a creamy yogurt sauce, with mayonnaise, and one ingredient that really stands out, horseradish. I used a spicier horseradish, but I really think it’s a must in this sauce. It really takes the dill sauce to the next level of awesomeness.
This is an easy dinner, ready in 30 minutes and you will always end up with perfect salmon, that’s moist, delicious and a crowd pleaser.
Check out the video!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Sheet pan dinners were never easier than this salmon with dill sauce and roasted baby potatoes. Dinner in 30 minutes that's healthy, minimum prep time required and easy cleanup.
- 1 1/2 lbs baby potatoes (1 1/2 lb bag)
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried oregano
- tbsp fresh parsley chopped
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 4 fillets salmon (no skin) about 1 lb
- 1 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 4 slices lemon
- 1/3 cup Greek yogurt plain
- 1/3 cup mayonnaise
- 1 tsp horseradish
- 1 tbsp lemon juice freshly squeezed
- 1/4 cup fresh dill chopped
- 1 shallot finely chopped
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
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
Thought you might like to know that A) this recipe was amazing and wonderful and perfectly fit our needs and B) my husband liked the dill sauce so much he hoarded the leftover and used it for chip dip. Resourceful…I think?
My potatoes didn’t cook as fast as the salmon… But everything else is amazballs!!!
This recipe looks delicious! Thank you for sharing! I love salmon with dill. Can’t wait to make this!
This looks like the perfect lunch for me! Will definitely try it soon ♥
Dinner was great. I added asparagus drizzled with a little olive oil and seasoned with salt, pepper, and lemon zest. I took pix, but can’t figure out how to post them.
You can’t post them here, you can however post them on my facebook page, would love to see them. 🙂