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.
Dill Potatoes:
- 24 ounces yukon baby gold potatoes
- 1 1/2 tablespoon olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 cup water
- 3 tablespoon butter, melted
- 1 clove garlic, grated
- 1 tablespoon freeze dried dill, or 3 tablespoon fresh dill
Sheet Pan Salmon:
- 1.5 pound salmon filet (I use skin-on)
- 3 tablespoon Dijon
- 2 tablespoon 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.
2. 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.)
3. 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.
4. Garlic Butter: Mix the melted butter, grated garlic, and dill; spoon over the hot potatoes. Sprinkle the salmon with dill and red pepper flakes.
5. You’re Done! Squeeze lemon over the whole thing. Flake big chunks of salmon off to serve with the potatoes. Unreal.
