One pan, one oven, about 30 minutes. The potatoes go in first so they have a head start, and the salmon joins them for the last 12 minutes.
A little dill and lemon turn a simple fillet into something that looks like you planned it.
Sheet Pan Lemon Dill Salmon
Flaky salmon and crisp potatoes roasted together on one pan, with a lemon-dill butter that melts over everything.
Ingredients
Method
- Heat the oven to 425°F (220°C). Toss the potatoes with oil, salt and pepper on a large sheet pan. Roast for 12 minutes.
- Mix the butter, dill, lemon zest, lemon juice and garlic.
- Push the potatoes aside, add the salmon and brush with the dill butter. Tuck in the lemon slices.
- Roast for 10 to 12 minutes, until the salmon flakes easily.
- Spoon any buttery pan juices over the top before serving.
Notes
Leftovers are lovely flaked over a salad the next day.
Tips for success
- Take the salmon out of the fridge 15 minutes before cooking.
- Pull it at 125°F (52°C) for medium, juicy salmon.
- Cut the potatoes small so they finish at the same time.
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