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side view shot of salmon with dill sauce and roasted baby potatoes on a sheet pan
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4.81 from 61 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: greek potatoes, salmon, sheet pan dinner
Servings: 4
Calories: 618kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.

Video

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

Serving: 1serving | Calories: 618kcal | Carbohydrates: 34g | Protein: 40g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 945mg | Potassium: 1665mg | Fiber: 5g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 42mg | Calcium: 102mg | Iron: 4mg