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.
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.
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