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! 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

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

1. Preheat your oven: To 425 F degrees. Spray a large cooking sheet with cooking spray and set aside.
2. 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.
3. 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.
4. 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.
5. 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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4.80 from 59 votes

Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner

Prep 10 minutes minutes

Cook 20 minutes minutes

Total 30 minutes minutes

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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.

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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℉. 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.

Notes

1. 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.
2. If you end up with extra dill sauce, it works as a dip for chips or crackers as well.

Nutrition Information

Serving: 1servingCalories: 618kcal (31%)Carbohydrates: 34g (11%)Protein: 40g (80%)Fat: 36g (55%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 14gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 102mg (34%)Sodium: 945mg (41%)Potassium: 1665mg (48%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 353IU (7%)Vitamin C: 42mg (51%)Calcium: 102mg (10%)Iron: 4mg (22%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.