Sheet pan dinners were made for weeknight cooking especially when you are out working all day. The ones that only take you 30 minutes from start to finish are simply the best. Which is why I love salmon sheet pan dinners. The salmon cooks quickly and it’s delicious and good for you. Normally I wouldn’t think of cooking potatoes along side salmon but I have to admit that these baby potatoes worked really well with this salmon.
What Is A Sheet Pan Dinner?
Sheet pan dinners are essentially a one pot meal but for the oven. We’re going to cook our beautiful salmon fillets alongside some plump little baby potatoes all on the same sheet pan. It speeds up the cooking process and cuts down on cooking time. I also like this method because it helps with portioning if you’re cooking for one! Roasted baby potatoes are delicious and they cook in no time. I wanted lots of herbs on these babies, so I loaded them with oregano, rosemary and lots of fresh parsley. You’ll be amazed at the flavor you’re able to achieve in less than 30 minutes!
Ingredients
Potatoes
Potatoes – Baby potatoes are ideal for this dish as they require the same amount of cooking time as our salmon. Herbs – Rosemary, parsley, and oregano. The only fresh herb I used was parsley so feel free to use dried for the rest. Olive oil – We want a nice neutral tasting oil for our potatoes to crisp up with. Seasoning – Salt and pepper.
Salmon
Salmon – Salmon fillets are perfectly portioned right from the container for this dish. Olive oil – We want that same neutral tasting oil for our salmon to crisp up with. Seasoning – Salt and pepper. Lemon – We’re slicing this ingredient up and laying it over our salmon before we place the whole thing in the oven.
Dill sauce
Yogurt – I used plain Greek yogurt. This ingredient is packed full of protein and tang which lends itself well to this sauce. Mayonnaise – We want a nice creamy sauce. Feel free to use fat reduced mayo if you’d like. Horseradish – I used a spicier horseradish today. I really consider this ingredient a must in this sauce, it just goes so well with seafood! Dill – Fresh dill is such a bright, flavorful addition to this sauce. Feel free to use dried if that’s all you have on hand. Lemon juice – Fresh is best for this recipe, one lemon will give enough juice for this recipe. Shallot – Dice this mild onion up finely. Shallots are mild enough to be eaten raw and not overpower in a dish like this. Seasoning – Salt and pepper.
How To Make Salmon With Dill Sauce And Roasted Baby Potatoes
Storing Leftovers
Salmon
Salmon can be stored for up to 3 days stored in an airtight container in the fridge. You can freeze cooked salmon for 2 – 3 months to ensure freshness. Allow it to thaw completely in the fridge before bringing back up to temperature in the oven.
Potatoes
Cooked potatoes will last for 3 – 5 days in the fridge. You can freeze cooked potatoes as well! These will last in the freezer for up to 10 months. Allow to thaw completely before bringing back up to temperature in the oven.
Dill sauce
This dill sauce will keep in the fridge for 3 – 4 days. I don’t recommend freezing this sauce however as it will probably separate when the sauce thaws.
Craving More Salmon? Try These Delicious Recipes:
Maple Mustard Glazed Salmon Honey Mustard Salmon Firecracker Salmon Teriyaki Salmon Sheet Pan Dinner Maple Soy Grilled Salmon Steaks Bruschetta Salmon Smoked Salmon And Veggie Sandwiches Tuscan Salmon
