sheet pan bbq butter salmon and dill ranch potatoes
Lick dat tahini honey mustard spoon.
Ingredients
- 2 large russet or gold potatoes, sliced into 1/2 inch rounds
- 1 tbsp dried parsley
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1/2 lb Brussels sprouts, halved
- 1 1/2 lb salmon filets
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 4 tbsp butter, sliced
tahini honey mustard
- 1/2 cup plain whole milk Greek yogurt
- 3 tbsp tahini
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic, grated or minced
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment, or spray with oil.
- Toss the Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread onto one side of the baking sheet.
- Mix the dried parsley, 1 tsp each garlic and onion powder, dill, and a pinch of salt and pepper. Drizzle the potatoes with 1 tablespoon olive oil and toss with the ranch seasoning. Spread onto the other side of the sheet. Roast for 15 minutes.
- Combine the brown sugar, smoked paprika, chipotle chili powder, the remaining 1 tsp garlic and onion powders, and a pinch of salt and pepper. Rub the salmon filets with the spice mixture. Drizzle with 2 tablespoons olive oil.
- Arrange the salmon filets around the veggies. Place a pat of butter onto each filet. Roast for 10-15 minutes, or until desired doneness. If you didn't use parchment on your pan, switch the broiler to high in the last 1-2 minutes for a crispy finish.
- To make the dressing, stir together the yogurt, tahini, honey, dijon, lemon juice, garlic cloves, and a pinch of salt and pepper. Divide the hot salmon, potatoes, and sprouts among plates and drizzle with the tahini sauce.