Introduction

This savory sheet pan salmon with garlic dill potatoes is a delightfully simple and flavorful meal. Perfect for busy weeknights, it combines tender salmon with golden, garlicky potatoes all cooked together on one pan.

A cooked salmon fillet with a pinkish-orange color sits in the middle, topped with a layer of crushed garlic and green dill herbs, giving a fresh and textured look. Surrounding the salmon are several halved small potatoes with a golden-yellow inside and light brown skin, sprinkled with green dill and glistening with olive oil. The food rests on a baking sheet lined with silver foil, which has some brown roasted spots and pools of oily dressing around the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds salmon, fresh or frozen (thawed)
1 tablespoon Dijon mustard (can use whole grain mustard)
1.5 tablespoons fresh dill (dried can be substituted)
Red pepper flakes, to taste (optional for heat)
Salt and pepper, to taste
24 ounces potatoes, baby or Yukon Gold (sweet potatoes can be used)
3 tablespoons minced garlic
3 tablespoons butter, melted (olive oil as a dairy-free substitute)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Dice the potatoes and toss them in a mixing bowl with minced garlic, melted butter, dill, salt, and pepper.
Step 3: Spread the potatoes in a single layer on one half of a sheet pan.
Step 4: Place the salmon fillets on the other half of the sheet pan. Spread Dijon mustard evenly over the salmon, then season with dill, red pepper flakes, salt, and pepper.
Step 5: Roast the salmon and potatoes in the oven for about 20–25 minutes, until the salmon flakes easily and the potatoes are tender and golden.
Step 6: Remove from the oven and let rest for a couple of minutes before serving.

Tips & Variations

For a dairy-free version, substitute butter with olive oil.
Try sweet potatoes for a naturally sweeter flavor and added nutrients.
Fresh dill adds the brightest flavor, but dried dill works well if fresh isn’t available.
Add a squeeze of lemon juice over the salmon before serving for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat in the oven until warmed through rather than using a microwave. Avoid leaving the cooked dish at room temperature for more than 2 hours.

How to Serve

A piece of cooked salmon fillet with a bright pink-orange color sits in the center on a baking sheet covered with crinkled foil. The salmon is topped with small pale yellow lumps of garlic and sprinkled with green dill herbs, giving it a textured look. Around the salmon, there are several halved small potatoes, with brownish-red skins and smooth pale yellow insides, also sprinkled with dill and coated lightly in oil. The surface of the baking sheet has patches of golden oil and some browned spots from cooking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just make sure the salmon is fully thawed before cooking to ensure even roasting and the best texture.

What type of potatoes work best?

Baby potatoes or Yukon Gold potatoes roast beautifully for this dish, but you can also use sweet potatoes for a different flavor profile.

Savory Sheet Pan Salmon with Garlic Dill Potatoes Recipe

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★★★★★

4.9 from 367 reviews

This Savory Sheet Pan Salmon with Garlic Dill Potatoes Delight is a simple yet flavorful meal perfect for a healthy dinner. Fresh salmon fillets are roasted alongside garlic-infused golden baby potatoes, both seasoned with dill and a touch of spice, offering a perfectly balanced combination of protein and hearty vegetables all cooked on one sheet pan for easy cleanup.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Salmon

1.5 pounds Salmon, fresh or thawed from frozen
1 tablespoon Dijon Mustard (whole grain mustard can be used)
1.5 tablespoons Fresh Dill (dried dill can be substituted)
Red Pepper Flakes, to taste (optional for heat)
Salt & Pepper, to taste

For the Potatoes

24 ounces Potatoes, baby or Yukon Gold (sweet potatoes can be substituted)
3 tablespoons Garlic, minced
3 tablespoons Butter, melted (olive oil can be used as dairy-free alternative)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting.
Prepare Potatoes: Dice the potatoes into evenly sized pieces and toss them in a mixing bowl with minced garlic, melted butter, dill, salt, and pepper. Make sure they are well coated.
Arrange on Sheet Pan: Spread the seasoned potatoes in a single layer on one half of the sheet pan to allow even roasting.
Prepare Salmon: Place the salmon fillets on the other half of the sheet pan. Spread Dijon mustard evenly on top of the fillets and season with dill, red pepper flakes, salt, and pepper according to your taste preferences.
Roast: Place the sheet pan in the preheated oven and roast for about 20-25 minutes, until the salmon flakes easily with a fork and the potatoes are tender and golden brown.
Rest and Serve: Remove the sheet pan from the oven and let the salmon and potatoes rest for a couple of minutes before serving to allow flavors to settle.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
For best results when reheating leftovers, warm them in the oven rather than the microwave to retain texture and flavor.
Avoid leaving cooked food at room temperature for more than 2 hours to ensure food safety.

Keywords: sheet pan salmon, garlic dill potatoes, baked salmon, one pan dinner, healthy salmon recipe, easy salmon dinner