Dill salmon with potato wedges and a creamy pickle and dill sauce
This dish features dill salmon with crispy potato wedges and a creamy dill sauce, perfect for a quick and flavorful dinner.
Equipment
- sheet pan
Ingredients
Dill Potatoes
- 24 ounces yukon baby gold potatoes
- 1.5 tablespoons olive oil
- 1.5 teaspoons kosher salt
- ½ 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 (skin-on recommended)
- 3 tablespoons Dijon
- 2 tablespoons mayo
- red pepper flakes for serving
- more dill for serving
- lemon wedge for serving
Instructions
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, stirring every 10-15 minutes to prevent sticking.
- 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 ½ teaspoon salt. Mix mayo and Dijon in a small dish; spread over the top to cover. Bake for 6 minutes. Broil for 2-3 more minutes for browning.
- Garlic Butter: Mix 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 dish and serve.
Notes
Ensure salmon is baked until it flakes apart easily. Adjust seasoning to taste.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 28gProtein: 30gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 950mgFiber: 3gSugar: 1gVitamin A: 8IUVitamin C: 15mgCalcium: 80mgIron: 2mg
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