Description
Simple and delicious salmon and potatoes roasted on a sheet pan, and covered in a garlic dill butter sauce! One of my family’s favorite dinners.
Ingredients
Units
Scale
Dill Potatoes:
- 24 ounces yukon baby gold potatoes
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 cup water
- 3 tablespoons butter, melted
- 1 clove garlic, grated
- 1 tablespoon freeze dried dill, or 3 tablespoons fresh dill
Sheet Pan Salmon:
- 1.5 pounds salmon filet (I use skin-on)
- 3 tablespoons Dijon
- 2 tablespoons mayo
- red pepper flakes, more dill, lemon wedge for serving
Instructions
- Prep the Potatoes: Preheat the oven to 450 degrees. Toss potatoes, oil, and salt on a sheet pan. Add water directly to the pan.
- Roast the Potatoes: Roast potatoes for 30 minutes. I recommend stirring every 10-15 minutes to prevent sticking. During this time the water will evaporate / steam the potatoes, and they will get beautifully golden at the same time. (Some sticking is normal and okay – just use a good spatula to firmly get under the potatoes and lift them to keep them all moving around and roasty toasty.)
- Prep the Salmon: Move potatoes to the side. Add the salmon filet in one piece to the center of the sheet pan, skin side down. Season with 1/2 teaspoon salt. Mix the mayo and Dijon in a small dish; spread over the top to cover. Bake for another 6 minutes; broil for 2-3 more minutes, watching closely, to get browning on the salmon.
- Garlic Butter: Mix the melted butter, grated garlic, and dill; spoon over the hot potatoes. Sprinkle the salmon with dill and red pepper flakes.
- You’re Done! Squeeze lemon over the whole thing. Flake big chunks of salmon off to serve with the potatoes. Unreal.
- Prep Time: 5 minutes
- Cook Time: 40 min
- Category: Dinner
- Method: Roast
- Cuisine: American
Keywords: sheet pan salmon, salmon recipe, dill salmon, sheet pan dinner
