Best Roasted Salmon With Red Potatoes And Dill Recipes

SALMON WITH DILL SAUCE AND ROASTED BABY POTATOES SHEET PAN DINNER

Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner image

This Salmon With Dill Sauce And Roasted Baby Potatoes Sheet Pan Dinner is packed full of flavor! The best part? It'll be on your table and ready in less than 30 minutes.

Provided by Joanna Cismaru

Time 30m

Number Of Ingredients 20

Ingredients

1 ½ pounds baby potatoes ((1 1/2 lb bag))
2 tablespoon olive oil
1 tablespoon dried rosemary
1 tablespoon dried oregano
tablespoon fresh parsley (chopped)
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
4 fillets salmon ((no skin) about 1 lb)
1 tablespoon olive oil
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
4 slices lemon
⅓ cup Greek yogurt (plain)
⅓ cup mayonnaise
1 teaspoon horseradish
1 tablespoon lemon juice (freshly squeezed)
¼ cup fresh dill (chopped)
1 shallot (finely chopped)
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Steps:

Preheat your oven to 425 F degrees. Spray a large baking sheet with cooking spray and set aside.
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.
Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp of olive oil and season with salt and pepper on both sides. Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet, for additional lemon flavor.
Place the sheet pan in the oven and bake for 20 minutes.
Meanwhile, In a bowl whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.

Nutrition Facts : Calories 538 kcal, Carbohydrate 34 g, Protein 28 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 920 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

ROASTED SALMON, RED CABBAGE, AND NEW POTATOES

Roasted Salmon, Red Cabbage, and New Potatoes image

The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 8

Ingredients

4 cups shredded red cabbage (from half a small head)
10 halved new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon, plus fresh juice

Steps:

Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

ROASTED SALMON WITH RED POTATOES AND DILL

Roasted Salmon With Red Potatoes and Dill image

This is one of those great meal ideas for after work. I'm always looking for quick, easy and delicious dinners that combine fresh ingredients in a flash. I believe this originally appeared in Good Housekeeping magazine but have seen it on other cooking sites with no reference.

Provided by WildLime

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs red potatoes, cut into 1-inch chunks
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) salmon fillets
1/2 teaspoon salt
2 tablespoons horseradish
1/2 cup fresh dill, divided

Steps:

Preheat oven to 450°.
In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
Toss potatoes with remaining dill and serve alongside the salmon.

Nutrition Facts : Calories 352.1, Fat 9.5, SaturatedFat 1.5, Cholesterol 87.5, Sodium 583.4, Carbohydrate 28.1, Fiber 3.2, Sugar 2.3, Protein 36.9