Sheet Pan Salmon with Dill Potatoes

• yukon baby gold potatoes↗24 ounces
• olive oil↗1.5 tablespoon
• kosher salt↗1.5 teaspoon
• water↗0.5 cup
• butter, melted↗3 tablespoon
• clove garlic, grated↗1
• freeze dried dill, or 3 tablespoons fresh dill↗1 tablespoon
• salmon filet (I use skin-on)↗1.5 pound
• Dijon↗3 tablespoon
• mayo↗2 tablespoon
• red pepper flakes, more dill, lemon wedge for serving↗

Step-by-step instructions

1. 1

   Prep the Potatoes: Preheat the oven to 450 degrees. Toss potatoes, oil, and salt on a sheet pan. Add water directly to the pan.

2. 2

   Roast the Potatoes: Roast potatoes for 30 minutes. I recommend stirring every 10-15 minutes to prevent sticking. During this time the water will evaporate / steam the potatoes, and they will get beautifully golden at the same time. (Some sticking is normal and okay – just use a good spatula to firmly get under the potatoes and lift them to keep them all moving around and roasty toasty.)

3. 3

   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 1/2 teaspoon salt. Mix the mayo and Dijon in a small dish; spread over the top to cover. Bake for 6 minutes. Then broil close to the top of the oven for 2-3 more minutes to get browning on the salmon. You want to bake it until it flakes apart easily – see notes.

4. 4

   Garlic Butter: Mix the melted butter, grated garlic, and dill; spoon over the hot potatoes. Sprinkle the salmon with dill and red pepper flakes.

5. 5

   You’re Done! Squeeze lemon over the whole thing. Flake big chunks of salmon off to serve with the potatoes. Unreal.