Kitchen notes · a little help before you start

Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner

Name: Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 ½ pounds baby potatoes ((1 1/2 lb bag)) (Source: 1 ½ pounds baby potatoes ((1 1/2 lb bag))); 2 tablespoon + 1 tablespoon olive oil (Source: 2 tablespoon olive oil; Source: 1 tablespoon olive oil); 1 tablespoon dried rosemary (Source: 1 tablespoon dried rosemary); 1 tablespoon dried oregano (Source: 1 tablespoon dried oregano); 1 tablespoon fresh parsley (chopped) (Source: 1 tablespoon fresh parsley (chopped)); ½ teaspoon + ½ teaspoon + ¼ teaspoon salt (or to taste) (Source: ½ teaspoon salt (or to taste); Source: ½ teaspoon salt (or to taste); Source: ¼ teaspoon salt (or to taste)); ½ teaspoon + ½ teaspoon + ¼ teaspoon black pepper (or to taste) (Source: ½ teaspoon black pepper (or to taste); Source: ½ teaspoon black pepper (or to taste); Source: ¼ teaspoon black pepper (or to taste)); 4 fillets salmon ((no skin) about 1 lb) (Source: 4 fillets salmon ((no skin) about 1 lb)); 4 slices lemon (Source: 4 slices lemon); ⅓ cup Greek yogurt (plain) (Source: ⅓ cup Greek yogurt (plain)); ⅓ cup mayonnaise (Source: ⅓ cup mayonnaise); 1 teaspoon horseradish (Source: 1 teaspoon horseradish); 1 tablespoon lemon juice (freshly squeezed) (Source: 1 tablespoon lemon juice (freshly squeezed)); ¼ cup fresh dill (chopped) (Source: ¼ cup fresh dill (chopped)); 1 each shallot (finely chopped) (Source: 1 shallot (finely chopped))

Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner is made with baby potatoes, salmon about 1 lb, and dill.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 4
Ingredients: 15 listed

Make it part of your week

Estimating…

DinnerMain courseAmericanFishPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Fish
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Allow for chilling

Include the chilling step when deciding when to start.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Preheat as directed

Have the oven at the specified temperature for its cooking step.

Get to know the ingredients

baby potatoes (1 1/2 lb bag)

In the method: In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.

dried rosemary

In the method: In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.

dried oregano

In the method: In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.

The last little job

Finish as directed

Serve along with roasted potatoes.

A little more help as you go

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

A few questions you might have

What should I prepare first?

Set out the oven, baking sheet, and sheet pan. Start with this step: Preheat your oven to 425℉.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What happens at the end?

Serve along with roasted potatoes.

Is there another preparation step to plan for?

Use the chopping, slicing or cutting preparation specified.

Additional recipe notes

If you can’t find potatoes as small as the ones I’ve used and you’re worried about your potatoes coming out undercooked, put them in the oven for an extra 10 minutes before adding the salmon to the pan. If you end up with extra dill sauce, it works as a dip for chips or crackers as well.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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