Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
Description
Sheet pan dinners are so easy and quick for busy households. The potatoes and salmon are flavorful, delicious and easy to make. The dill sauce is the perfect topping for this wonderful dish.
Ingredients
Potatoes:
1 1/2 lb. baby potatoes
2 T. olive oil
1 T. dried rosemary
1 T. dried oregano
chopped fresh parsley
1/2 t. salt
1/4 - 1/2 t. black pepper
Salmon:
4 skinless salmon fillets salmon (about 1 lb.)
1 T. olive oil
1/2 t. salt (or to taste)
1/4 - 1/2 t. black pepper
4 lemon slices
Dill Sauce:
1/3 c. plain Greek yogurt
1/3 c. mayonnaise
1 t. horseradish
1 T. freshly squeezed lemon juice
1/4 c. fresh dill, chopped
1 shallot, finely chopped
1/4 t. salt
1/8 - 1/4 t. black pepper
Directions
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Preheat oven to 425 degrees F. Spray a large baking sheet with non-stick cooking spray; set aside.
Potatoes: In a medium size bowl, toss potatoes with 2 T. olive oil, rosemary, oregano, parsley, salt and pepper.
Salmon: Place salmon fillets on the prepared baking sheet. Drizzle with 1 T. olive oil; season both sides with salt and pepper.
Arrange the potatoes on the sheet pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet.
Bake 20 minutes.
While salmon and potatoes are baking, whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt and pepper. Cover with plastic wrap. Refrigerate until ready to use.
Remove from the oven when done. Discard the lemon slices from the salmon fillets. Top with dill sauce.
Serve salmon topped with dill sauce along with roasted potatoes.
4 servings.