sheet pan herb lemon butter salmon and potatoes with garlic dill feta sauce
A quick, fresh, and flavorful one pan fish dinner touching all the necessary food groups. Including butter.
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.
Notes
*To store: Components can be stored together (portioned if you like) in the fridge for up to 5 days.