Sheet Pan Salmon With Potato Hash Recipes

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SALMON WITH DILL SAUCE AND ROASTED BABY POTATOES SHEET PAN DINNER



Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner image

This Salmon With Dill Sauce And Roasted Baby Potatoes Sheet Pan Dinner is packed full of flavor! The best part? It'll be on your table and ready in less than 30 minutes.

Provided by Joanna Cismaru

Categories     Main Course

Time 30m

Number Of Ingredients 20

1 ½ pounds baby potatoes ((1 1/2 lb bag))
2 tablespoon olive oil
1 tablespoon dried rosemary
1 tablespoon dried oregano
tablespoon fresh parsley (chopped)
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
4 fillets salmon ((no skin) about 1 lb)
1 tablespoon olive oil
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
4 slices lemon
⅓ cup Greek yogurt (plain)
⅓ cup mayonnaise
1 teaspoon horseradish
1 tablespoon lemon juice (freshly squeezed)
¼ cup fresh dill (chopped)
1 shallot (finely chopped)
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Steps:

  • Preheat your oven to 425 F degrees. Spray a large baking sheet with cooking spray and set aside.
  • In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
  • Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp of olive oil and season with salt and pepper on both sides. Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet, for additional lemon flavor.
  • Place the sheet pan in the oven and bake for 20 minutes.
  • Meanwhile, In a bowl whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
  • Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.

Nutrition Facts : Calories 538 kcal, Carbohydrate 34 g, Protein 28 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 920 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

SHEET-PAN POTATO HASH WITH FIXINS



Sheet-Pan Potato Hash with Fixins image

These shingled spuds are somewhere between french fries and potato chips (and heaven). To get them crisp and golden, they'll need a little TLC: Use a big bowl when you're tossing them with the oil and then really get in there with your hands to make sure every slice is well coated.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 7

2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
4 large eggs
8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
1/2 cup crème fraîche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

Steps:

  • Place a rack in upper third of oven; preheat to 425°F. Toss potatoes in a large bowl with 1/4 cup oil (using a bowl will help get the slices well coated, which means they'll get super crisp in the oven). Season generously with salt.
  • Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it's fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40-50 minutes. Let cool 5 minutes.
  • Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.
  • Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.

SHEET PAN CURRIED CAULIFLOWER AND SALMON



Sheet Pan Curried Cauliflower and Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 1/4 pounds cauliflower florets (regular, purple, Romanesco or a mix), halved or quartered if large
12 ounces baby red potatoes, halved
1/3 cup extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
3/4 cup plain yogurt
1 Persian cucumber, grated on the large holes of a box grater
2 tablespoons chopped fresh cilantro, plus more for topping
3 scallions, thinly sliced
2 teaspoons fresh lemon juice
1/4 teaspoon ground coriander
Pinch of red pepper flakes
4 center-cut salmon fillets (about 6 ounces each)
1/2 teaspoon hot paprika, plus more for topping
1/4 cup hot mango chutney
2 teaspoons apple cider vinegar

Steps:

  • Place a rimmed baking sheet in the upper third of the oven; preheat to 450˚ F. Toss the cauliflower and potatoes with the olive oil, curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on the hot pan, cut-sides down, and bake until browned around the edges and tender, 25 to 30 minutes.
  • Meanwhile, combine the yogurt, cucumber, cilantro, 1 scallion, the lemon juice, coriander, red pepper flakes and a big pinch of salt in a small bowl. Stir to combine, then refrigerate until ready to use.
  • Remove the pan from the oven and preheat the broiler. Stir the cauliflower and potatoes, then arrange them to create four spots for the salmon. Add the salmon to the pan, skin-side down, and season with salt and the paprika. Combine the chutney and vinegar and spread over the top of the fish. Broil until the salmon is browned around the edges and just cooked through, 6 to 9 minutes, depending on the thickness.
  • Spoon some of the yogurt sauce over the salmon. Top with the remaining 2 scallions and cilantro; sprinkle with paprika. Serve with the remaining yogurt sauce.

SHEET PAN HASH BROWNS



Sheet Pan Hash Browns image

These easy hash browns are perfect for breakfast or served as a side dish for dinner. This is a basic recipe, but feel free to include such add-ins as different cheeses, eggs, bell pepper, chives, or a variety of herbs and spices to change up the flavor. And as a bonus, you can cook your bacon in the oven at the same time, just not as long.

Provided by lutzflcat

Time 45m

Yield 10

Number Of Ingredients 7

cooking spray
1 (30 ounce) package frozen hash brown potatoes, thawed
½ cup diced onion
3 tablespoons canola oil
½ teaspoon garlic powder
½ teaspoon ground paprika
salt and ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
  • Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
  • Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 16 g, Fat 9.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 27.4 mg, Sugar 0.4 g

SHEET-PAN SALMON WITH SWEET POTATOES & BROCCOLI



Sheet-Pan Salmon with Sweet Potatoes & Broccoli image

The vibrant combo of cheese, cilantro, chili, and lime--inspired by Mexican street corn--makes this salmon sheet-pan dinner burst with flavor.

Provided by Sara Haas, RDN

Categories     Healthy Salmon Fillet Recipes

Time 45m

Number Of Ingredients 11

3 tablespoons low-fat mayonnaise
1 teaspoon chili powder
2 medium sweet potatoes, peeled and cut into 1-inch cubes
4 teaspoons olive oil, divided
½ teaspoon salt, divided
¼ teaspoon ground pepper, divided
4 cups broccoli florets (8 oz.; 1 medium crown)
1 ¼ pounds salmon fillet, cut into 4 portions
2 limes, 1 zested and juiced, 1 cut into wedges for serving
¼ cup crumbled feta or cotija cheese
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  • Combine mayonnaise and chili powder in a small bowl. Set aside.
  • Toss sweet potatoes with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl.
  • Spread on the prepared baking sheet. Roast for 15 minutes.
  • Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl.
  • Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes.
  • Spread 2 Tbsp. of the mayonnaise mixture over the salmon.
  • Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
  • Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp. mayonnaise; mix well.
  • Divide the salmon among 4 plates and top with cheese and cilantro.
  • Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.

Nutrition Facts : Calories 504 calories, Carbohydrate 34 g, Cholesterol 83 mg, Fat 26 g, Fiber 7 g, Protein 34 g, SaturatedFat 6 g, Sodium 642 mg, Sugar 7 g

5-INGREDIENT SHEET PAN SALMON



5-Ingredient Sheet Pan Salmon image

This 5 Ingredient Sheet Pan Salmon is the perfect dinner for busy weeknights! This complete seafood dinner cooks in just 30 minutes and the cleanup is easy too!

Provided by Platings and Pairings

Categories     Seafood

Time 40m

Number Of Ingredients 7

4 salmon fillets (5- to 6-oz. each)
1 pound red potatoes (halved)
1 pound fresh green beans (trimmed)
5 tablespoons Italian dressing (divided)
1 lemon (halved)
Kosher salt and pepper (to taste)
Tartar Sauce (for serving (if desired))

Steps:

  • Preheat oven to 400°.
  • Add potatoes to a large bowl. Drizzle with 2 tablespoons Italian dressing and season with salt and pepper; toss to coat. Arrange potatoes cut-side down on a rimmed baking sheet and roast until potatoes are tender, 20-25 minutes.
  • While the potatoes roast, trim green beans and place in the same large bowl used for the potatoes. Drizzle with 2 tablespoons Italian dressing and season with salt and pepper; toss to coat.
  • When potatoes are tender, remove from oven and preheat broiler to high.
  • Arrange salmon in center of baking sheet with potatoes and add green beans. Drizzle remaining tablespoon Italian dressing over the salmon and season with salt and pepper. Squeeze lemon halves over entire baking sheet and, if desired, slice lemon slices and add to baking sheet.
  • Broil salmon, green beans, potatoes, and lemons 10 minutes, or until salmon is no longer translucent but still moist in center and green beans, potatoes, and lemons are lightly browned. Serve with tartar sauce, if desired.

Nutrition Facts : Calories 405 kcal, Carbohydrate 30 g, Protein 38 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 93 mg, Sodium 276 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SHEET-PAN SALMON WITH POTATO HASH



Sheet-Pan Salmon with Potato Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound red-skinned potatoes, sliced
2 bell peppers (1 red, 1 green), chopped
1 small onion, halved and sliced 1/4 to 1/2 inch thick
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons drained jarred capers
4 cornichons
1/2 cup fresh parsley
3/4 cup whole-milk yogurt
1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1 1/2 teaspoons Old Bay, plus a pinch
4 6-ounce salmon fillets (preferably wild)

Steps:

  • Place a baking sheet in the upper third of the oven and preheat to 450˚ F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes.
  • Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay; season with salt and pepper.
  • Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes depending on the thickness.
  • Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with the remaining parsley.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 839 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 39 grams, Sugar 6 grams

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