4.8 from 109 votes
Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
This sheet pan dinner features salmon fillets seasoned simply and baked alongside baby potatoes tossed with rosemary, oregano, and parsley. A tangy dill sauce combining Greek yogurt, mayonnaise, horseradish, lemon juice, fresh dill, and shallot complements the rich salmon. Roasting produces tender potatoes with herbs and flaky fish, making a balanced and easy-to-prepare meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
618 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 618
% 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.