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Sheet Pan Lemon Dill Salmon

Flaky salmon and crisp potatoes roasted together on one pan, with a lemon-dill butter that melts over everything.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb baby potatoes halved
  • 3 tbsp olive oil
  • 4 salmon fillets (about 6 oz each)
  • 3 tbsp butter melted
  • 2 tbsp fresh dill chopped
  • 1 lemon half zested and juiced, half sliced
  • 2 garlic cloves grated
  • Salt and pepper
  • Asparagus or green beans optional

Method
 

  1. 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.
  2. Mix the butter, dill, lemon zest, lemon juice and garlic.
  3. Push the potatoes aside, add the salmon and brush with the dill butter. Tuck in the lemon slices.
  4. Roast for 10 to 12 minutes, until the salmon flakes easily.
  5. Spoon any buttery pan juices over the top before serving.

Notes

Leftovers are lovely flaked over a salad the next day.