Sheet Pan Salmon with Roasted Potatoes, Artichokes, and Yogurt Sauce
This sheet pan salmon with roasted potatoes, artichokes, and yogurt sauce is especially simple because it all cooks on one pan, but the flavors you get are SO delicious. The zesty lemon, fresh herbs, and tangy yogurt sauce all come together to make the perfect bite. Feel free to prep ahead or make all at once!
SHEET PAN SALMON WITH ROASTED POTATOES, ARTICHOKES, and YOGURT SAUCE
4
servings20
minutes30
minutesThis sheet pan salmon with roasted potatoes, artichokes, and yogurt sauce is especially simple because it all cooks on one pan, but the flavors you get are SO delicious. The zesty lemon, fresh herbs, and tangy yogurt sauce all come together to make the perfect bite. Feel free to prep ahead or make all at once! The instructions for both methods are below.
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Ingredients
- FOR THE SALMON
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon chili powder
1 1/2 pounds salmon filets (4 filets)
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped parsley
Juice of 1 lemon, for topping
- FOR THE YOGURT SAUCE
1 cup Greek yogurt
2 tablespoons olive oil
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
- FOR THE POTATOES AND ARTICHOKES
1 pound mini potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon garlic powder
15 ounce can artichoke hearts, quartered
Directions
- In a small bowl, combine the olive oil, salt, garlic powder, oregano, and chili powder.
- Add the salmon filets to a large, flat container. Use clean hands to gently rub the spice and oil mixture into the salmon. Top each filet with the chopped dill and parsley. Flip each filet facedown (so the skin-side faces up), then secure the lid on the container and chill for at least 20 minutes and up to 12 hours.
- While the salmon marinates, prepare the yogurt sauce: In a jar or small bowl, mix together the yogurt, olive oil, lemon juice, garlic powder, oregano, salt, and black pepper. Cover and chill until serving.
- Preheat the oven to 400ºF and line a large sheet pan with parchment paper.
- Prepare the potatoes and artichokes: Add the the potatoes to a large bowl with the olive oil, salt, oregano, chili powder, and garlic powder, and mix to evenly coat. Transfer to the sheet pan and bake until the potatoes are fork tender and beginning to crisp on the outside, about 15 minutes.
- Remove the sheet pan from the oven, push the potatoes to one side of the pan, and add the marinated salmon skin side down. Add the artichokes to the sheet pan, drizzle any remaining marinade over top of the artichokes and salmon. If your sheet pan is too small, transfer the artichokes to a second pan. Bake until the salmon reaches an internal temperature of 145ºF, 12 to 16 minutes, depending on thickness. Remove from the oven and squeeze the lemon juice overtop the salmon.
- To serve, add a large spoonful of yogurt sauce to each plate, with the potatoes, artichokes, and salmon on top. Garnish with additional dill and parsley if desired.
Notes
- Store it: Refrigerate the the salmon in a sealed container for up to 2 days. Refrigerate the potatoes and artichokes in separate sealed containers for up to 3 days. Refrigerate the yogurt sauce in a sealed jar or container for up to 7 days.
- Reheat it: Air fry or bake the salmon at 350ºF until warm, 5 to 10 minutes. Alternatively, microwave until warm, about 1 minute. To reheat the potatoes and artichokes, add to a sheet pan and warm in a 350ºF oven. until the potatoes are crispy, about 10 minutes.
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This was soooo good! The leftovers made amazing omelette fillings with breakfast potatoes. Also, heating your baking sheet while preheating your oven then putting the potatoes on speeds up the cooking!
Wow this was so good and it felt so fancy! I loved the partially prepped aspect. I prepped the marinade and sauce earlier in the day between meetings and then at dinner time it was insanely easy to throw everything together. Especially with no chopping required. Next time I’ll probably decrease the salt in the potatoes. Absolutely making again!!
This was so damn good. I made it In my air fryer because I’m lazy. And the artichokes got all crispy. Loved it. The sauce set it off!
Made this for the first time a few weeks ago – my husband said it was his favorite thing I’ve ever made haha! It’s now in our weekly rotation through the colder months! Thank you!
This has become my go to salmon recipe! I love the fresh herbs on everything. And can we talk about artichokes?!! I am glad my son, Jack, told me about your site!! (Everyday’s a great day to be a Wildcat!)
The writeup of this recipe needs to be seriously overworked. It seems a bit like AI made it.
For the olive oil it just said 1/4, I assume ‘cup’?
For the sauce, there’s way too much lemon juice for that amount of yogurt and it says a ton of oil and vinegar which does not sound right. Also the spices in the sauce mentioned in the recipe steps are different than in the overview.
Hi Rebecca, thank you for your comment and for catching these errors. Sometimes when recipes are transferred to our site, measurements can get lost. I can assure you that the Jenn Eats Goood team has not, nor ever will use AI for any recipes as we always strive to provide healthy, delicious meals that are tested and approved! We’ve updated this recipe with the correct measurements and hope you enjoy. ☺️
What temperature for the potatoes?
Hi WF, so sorry for this error, the recipe has now been updated! (400°F)
Hi! Ok so I’ve made this MANY times and love it! But I swear the directions had a temp for the oven?? Did it disappear?
Hi Kate, so sorry for this error, the recipe has now been updated!