Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
618 kcal
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Course
Main Course, Dinner
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Cuisine
American
Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
Description
Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner combines seasoned salmon fillets baked on a single pan alongside herb-coated baby potatoes. The potatoes are coated in olive oil with dried rosemary, oregano, and fresh parsley, then roasted until tender. Salmon is drizzled with olive oil, seasoned with salt and pepper, and topped with lemon slices during baking to impart brightness.
The dill sauce is a creamy blend of Greek yogurt, mayonnaise, horseradish, lemon juice, chopped fresh dill, and shallot, providing tang and fresh herb flavor that cuts through the richness of the fish. This sauce is prepared ahead and chilled until serving.
This method simplifies dinner preparation by cooking proteins and starch together without sacrificing flavor. The meal balances flaky fish with tender, flavorful potatoes, enhanced by a bright sauce.
If potatoes are larger than small baby size, pre-roast them for 10 minutes before adding salmon to ensure even cooking. Extra dill sauce can also serve as a dip for chips or crackers.
Ingredients
For Potatoes
- 1 ½ pounds baby potato 1 1/2 lb bag
- 2 tablespoon olive oil
- 1 tablespoon rosemary dried
- 1 tablespoon oregano dried
- tablespoon parsley chopped, fresh
- 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 lices lemon
For Dill Sauce
- ⅓ cup Greek yogurt plain
- ⅓ cup mayonnaise
- 1 teaspoon horseradish
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup dill chopped, fresh
- 1 shallot finely chopped
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
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
- For larger potatoes, roast them alone for 10 extra minutes before adding salmon to the pan to ensure they cook through.
- Extra dill sauce can be reserved as a dip for chips or crackers, extending its use beyond the salmon dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 618kcal | 31% |
| Carbohydrates | 34g | 11% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 102mg | 34% |
| Sodium | 945mg | 39% |
| Potassium | 1665mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 42mg | 47% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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