Sheet Pan Salmon: A Delicious and Easy Family Meal
This sheet pan salmon recipe is a quick and flavorful family meal featuring flaky salmon, tender asparagus, and crispy potatoes, all drizzled with a zesty lemon dill yogurt sauce.
Equipment
- oven
- baking sheets
- parchment paper or aluminum foil
- mixing bowl
Ingredients
- 2 pounds small Yukon gold potatoes washed & dried
- 1.5 pounds fresh salmon skin removed & patted dry
- 1 pound asparagus woody ends trimmed off
- 4 tablespoons olive oil divided
- 0.25 teaspoon garlic powder
- 1 tablespoon finely chopped fresh dill can substitute with 1 teaspoon dried dill
- 1 lemon lemon thinly sliced into 8 rounds
- Kosher salt to season
- ground black pepper to season
- 0.5 cup plain Greek yogurt
- 0.33 cup mayonnaise
- 0.5 lemon lemon juiced (approx. 2 tablespoons juice)
- 1 tablespoon finely chopped fresh dill can substitute with 1 teaspoon dried dill
- 1 tablespoon finely chopped fresh parsley
- 0.25 teaspoon garlic powder
- Kosher salt to season
- ground black pepper to season
Instructions
- Preheat the oven to 400°F and prepare two large baking sheets with parchment paper or aluminum foil.
- Place the potatoes on one sheet pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, toss to coat, and roast for 20-25 minutes until fork-tender.
- On the second sheet pan, arrange the asparagus, drizzle with 1 tablespoon olive oil, season, toss to coat, and place the salmon fillets on the other half, topping with dill and lemon slices.
- Once the potatoes are tender, smash each potato to about ½-inch thickness, drizzle with remaining olive oil, and bake alongside the salmon and asparagus for an additional 15 minutes.
- Mix all sauce ingredients in a bowl, season with salt and pepper, and set aside.
- Serve the salmon and asparagus with the crispy potatoes, topped with the lemon dill yogurt sauce.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through. The lemon dill yogurt sauce can be stored separately in the refrigerator for up to 5 days.