sheet pan herb lemon butter salmon and potatoes with garlic dill feta sauce
While I mingle about some mountains this week, you should whip up this easy sheet pan supper to reset after a (hopefully) indulgent Super Bowl and Valentine’s weekend.
Starting out this fine week with a fish roast framed with asparagus and golden, crispy potatoes. It’s no secret my lazy ass loves a good one pan meal, and after plenty of fun on the stovetop and in the oven this past week, a reset with something quick, nourishing, and simple feels good. Especially since my diet on Sunday consisted of popcorn shrimp, bay fries, tortilla chips, and guacamole. Oops.
We flew safely into Denver yesterday and, after many random millings about to kill time, settled into our room in Golden. Since it was Valentine’s day, we couldn’t pass up a detour over to Gold Mine Cupcakes – which we’d never actually seen before – to pick up cupcakes. Chocolate strawberry for me, cookies and cream for J. Delicious. We carried our cargo to the creek for a midday snack in the sunshine before scooting our way to the hotel for a break.
Sitting so much absolutely destroys my back and neck, so even as I hunch here typing I’m squirming like a worm out a hole trying to find a comfortable position. We hadn’t really stopped moving to and fro and despite all our stagnancy, I feel utterly beat. And hungry. Constantly hungry. Anyone else become especially famished when traveling?
We have a kitchen in our room, and it’s not unfeasible to whip up a meal like this here specialty. If you’re antsy, time pressed, and uninspired, this dish is sure to cure your what the fuck do I make tonight woes. Full of fresh herbs and topped off with a salty, garlicky feta sauce, nothing to wig out about. Except because it’s so damn tasty.
Roasty Toasty
Grab your biggest sheet pan for the job here and get the oven at 425.
Then, mix up your salmon marinade: olive oil, lemon juice, fresh oregano, basil, and dill, garlic cloves, paprika, and a shallot. Dunk the salmon into the sauce and let it sit while you prep the rest of the dish.
Next, the baby potatoes. Halve them and drizzle with a good amount of olive oil, then sprinkle with salt and pepper. Roast on their own for awhile until starting to soften.
Push the potatoes to the other side of the pan and toss on the asparagus with a bit more oil, salt, and pepper. In the center of the pan, arrange the salmon filets and set a few pats of butter overtop the fish. Roast 15 minutes longer until the salmon reaches your desired doneness. 15 usually does the trick for me, but you can leave it be a few more minutes if you wish. Marinating the filets creates a succulent finish: the salmon flakes right off the fork and takes on a buttersoft texture. Helped by actual butter, of course.
Gettin’ Saucy
While the fish finishes its roast, prepare the sauce. A food processor makes this process spic and span. Simply whip up feta cheese, Greek yogurt, a blend of fresh herbs (I chose dill, parsley, and basil), lemon juice, garlic cloves, and salt and pepper. Taste for seasonings, add more if you wish.
Portion out the salmon, potatoes, and asparagus and divvy up plenty of the feta sauce. Serve any remaining on the side.
Meal prepping? This dish is perfect for the occasion. The components can be stored together, with the sauce preferably in its own little vessel, and eaten throughout the week. Protein, carbs, veggies, and fun, all in one. Can’t go wrong there.
If you don’t love asparagus, I’d recommend green beans or broccoli, but you can really opt for anything you prefer. Keep in mind that the cook time for the choice greens might differ.
Otherwise? A wonderfully straight forward, yet not at all boring option for your weekday heave-ho.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More one pan wonders to try:
One Skillet Sundried Tomato Oregano Fish and Orzo with Lemon
Sheet Pan Blackened Salmon and Quinoa Glow Bowls
Sheet Pan Curried Salmon and Potatoes with Spicy Green Chutney
sheet pan herb lemon butter salmon and potatoes with garlic dill feta sauce
Ingredients
- 4 4-6 oz filets salmon
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh dill, chopped
- 2 tsp sweet paprika
- 1 shallot, minced
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
- 2 tbsp butter
garlic dill feta sauce
- 1/4 cup plain whole milk Greek yogurt
- 4 oz feta cheese
- 1/3 cup mixed fresh herbs, such as dill, parsley, basil, and oregano
- 2 tbsp lemon juice
- 2 cloves garlic
- kosher salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- In a bowl whisk together the lemon juice, olive oil, garlic, basil, oregano, dill, paprika, shallot, and a pinch each of salt and pepper. Toss the salmon into the marinade and let sit at room temperature for 10 minutes.
- Meanwhile, toss the potatoes with 1 tablespoon olive oil, salt, and pepper. Roast 25 minutes.
- Slide the potatoes to one side of the sheet pan. On the other, toss the asparagus with 1 tablespoon olive oil, and a pinch each of salt and pepper. Arrange the salmon filets in the center of the pan. Discard remaining marinade. Cut the butter into smaller pats and set overtop the salmon filets. Roast an additional 15 minutes.
- While the salmon and veggies roast, make the feta sauce. In the bowl of a food processor, combine the yogurt, feta, herbs, lemon juice, garlic, salt and pepper. Whip until creamy.
- Divide the asparagus, potatoes, and salmon onto four plates. Spoon a generous helping of the feta sauce onto each. Serve the remainder on the side.
