SHEET PAN SALMON WITH ROASTED POTATOES, ARTICHOKES, & YOGURT SAUCE
Welcome to episode 2 of my partially prepped series! In this series, I show you dinners you can partially prep the night or morning before, then finish up with a few simple steps at mealtime. 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! The instructions for both methods are below.
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Try out some of my other dinner recipes if you’re looking for more:
- Sheet pan Mediterranean inspired salmon and veggies
- Roasted garlic pesto salmon
- Salmon lettuce wraps with mango salsa
- Paleo teriyaki salmon bowls
- Summer kale salad with barbeque salmon
SHEET PAN SALMON WITH ROASTED POTATOES, ARTICHOKES, & YOGURT SAUCE
SHEET PAN SALMON WITH ROASTED POTATOES, ARTICHOKES, & YOGURT SAUCE
4
servings20
minutes30
Welcome to episode 2 of my partially prepped series! In this series, I show you dinners you can partially prep the night or morning before, then finish up with a few simple steps at mealtime. 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! The instructions for both methods are below.
Ingredients
- SALMON
1 1 + 1/2 lbs salmon filets (remove skin if desired), 4 filets
1/4 cup 1/4 olive oil
1 tsp 1 salt
1 tsp 1 garlic powder
1 tsp 1 dried oregano
1 tsp 1 chili powder
2 tbsp 2 fresh chopped dill
2 tbsp 2 fresh chopped parsley
juice of 1 lemon (about 2 tbsp), for topping
- YOGURT SAUCE
1 cup 1 greek yogurt (can sub dairy-free)
juice of 1 lemon (about 2 tbsp)
2 tbsp 2 fresh chopped dill
2 tbsp 2 fresh chopped parsley
1/2 tsp 1/2 salt
- POTATOES & ARTICHOKES
1 lb 1 teeny tiny potatoes
2 tbsp 2 olive oil
1 tsp 1 salt
1 tsp 1 dried oregano
1 tsp 1 chili powder
1 tsp 1 garlic powder
1 can 1 artichoke hearts, quartered
Directions
- In a large container with a lid, add the salmon filets and cover with the oil, salt, garlic powder, oregano, and chili powder.
- Use clean hands to massage the spices into the salmon, then top with the chopped dill and parsley. Flip so the filet is facing down in the container, then cover and set in the refrigerator for at least 20 minutes or overnight.
- In a jar with a lid, mix together the yogurt, lemon juice, dill, parsley, and salt until well combined. Cover and set in the fridge until assembly.
- Preheat oven to 400 degrees and prepare a large sheet pan with oil or parchment. Mix the potatoes with the olive oil, salt, oregano, chili powder, and garlic powder and add to the sheet pan. Bake for 20-25 minutes, until tender to a fork and beginning to crisp.
- Push the potatoes to one side of the sheet pan. Add the marinated salmon to the pan, skin side down.
- In the same container you marinated the salmon in, add the artichoke hearts and mix to cover in the remaining marinade. Add the artichokes to the sheet pan (if your sheet pan is too small, artichokes can be cooked on a separate pan) and bake for 10-16 minutes, until salmon is cooked to desired doneness. Squeeze the lemon juice on the salmon.
- Plate by adding a large spoonful of yogurt sauce to each plate with the potatoes, artichokes, and salmon on top. Top with additional dill and parsley if desired.
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!