Juicy Sheet Pan Salmon Potato Dinner
An easy and flavorful sheet pan salmon potato dinner, perfect for busy weeknights.
Equipment
- 1 Sheet Pan
- 1 Mixing Bowl large
- 1 Knife for chopping
Ingredients
Main Ingredients
- 4 salmon fillets
- 1 lb baby potatoes halved
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 lemon juiced
- 2 tbsp fresh dill chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Preheat oven to 400°F. In a large bowl, toss halved baby potatoes with 1 tbsp olive oil, minced garlic, salt, and pepper. Spread evenly on a sheet pan.
- Roast in the oven for 20 minutes until they begin to soften.
- While the potatoes are roasting, pat salmon fillets dry and season with salt, pepper, olive oil, lemon juice, and dill.
- Remove the sheet pan from the oven, make space for the salmon, and place fillets on the pan. Return to oven and bake for an additional 15-20 minutes, or until the salmon is cooked through.
Serving
- Let the dish rest for a few minutes before serving to allow flavors to meld. Serve warm with your choice of sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Notes
Pro Tips: For extra crispy potatoes, ensure they are well-coated in olive oil and spread out on the pan without overcrowding.
Ingredient Substitutions: Try using sweet potatoes or fingerling potatoes for a different flavor profile.
How to Serve: Pair with a fresh salad or steamed vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prep the potatoes and salmon ahead of time and store them separately in the fridge until ready to cook.
Ingredient Substitutions: Try using sweet potatoes or fingerling potatoes for a different flavor profile.
How to Serve: Pair with a fresh salad or steamed vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prep the potatoes and salmon ahead of time and store them separately in the fridge until ready to cook.