Name: Sheet Pan Salmon with Dill Potatoes
Total time: 45 min
Ingredients: 24 oz Yukon baby gold potatoes; 1 1/2 tbsp Olive oil; 1 1/2 tsp Kosher salt; 1/2 cup Water; 3 tbsp Butter, melted; 1 clove Garlic, grated; 1 tbsp Dill, freeze dried, or 3 tbsp fresh dill; 1.5 lb Salmon filet, preferably skin-on; 3 tbsp Dijon mustard; 2 tbsp Mayonnaise; Red pepper flakes, extra dill, and lemon wedges, for serving

Method

5 steps. Tap one to mark it done.

Set your oven to 450°F. Combine the Yukon baby gold potatoes, olive oil, and kosher salt right on a sheet pan. Add the water onto the pan as well.
Cook the potatoes in the oven for 30 minutes, turning them every 10 to 15 minutes so they do not stick. During this time, the water evaporates to steam them, helping them become golden and roasted.
Push the potatoes toward the outer rim of the baking sheet. Put the salmon filet in the middle of the pan, keeping the skin side down. Sprinkle a pinch of salt over the fish. Combine the mayonnaise and Dijon mustard in a small bowl, then coat the top of the salmon with this mixture. Roast for 6 minutes, then switch to broil near the top heating element for 2 to 3 minutes, or until the fish is slightly browned and separates easily with a fork.
Stir together the melted butter, grated garlic, and dill. Drizzle this mixture over the warm potatoes. Decorate the salmon with additional red pepper flakes and extra dill.
Drizzle fresh lemon juice across everything on the pan, then break the fish into large pieces and present them alongside the potatoes.