This simple one-pan meal is perfect for a cozy weeknight dinner. In just 45 minutes, you’ll have a total package(healthy-ish!) with perfectly roasted potatoes, flavorful salmon, fresh herbs, and a creamy dill crème fraîche drizzle for a bit of extra flavor. This recipe makes two servings, so it’s great for a romantic evening or a quick dinner for two.
Okay, let’s talk about how easy this is. Roasted salmon and potatoes … and a creamy dill sauce. What’s better than a dinner that only needs one pan, doesn’t make you feel like you’re drowning in dishes, and tastes like you’ve been cooking all day? NOTHING. We’re talking crispy, golden potatoes, seasoned to perfection with a bit of garlic, onion powder, and paprika. Then, just when you think it couldn’t get any better, salmon fillets join the party for a roast session that’s nothing short of glorious. Toss in some fresh dill and parsley, drizzle on the crème fraîche, and sprinkle a little everything seasoning (yes, you know the one, and yes, it’s amazing), and you’re in business.
This recipe is all about bringing a little gourmet goodness to your kitchen without any of the fuss. You don’t need a culinary degree to make this meal sing — just a sheet pan, some good seasonings, and a few fresh herbs. And honestly? The crème fraîche is a total game changer. It’s creamy, it’s tangy, and it’s exactly what this dish needed to go from “delicious” to “I’m making this every week for the rest of my life.” (You’re welcome.)
This simple one-pan meal is perfect for a cozy weeknight dinner. In just 45 minutes, you’ll have a delicious meal featuring perfectly roasted potatoes, flavorful salmon, fresh herbs, and a creamy dill crème fraîche drizzle for a bit of extra zing. This recipe serves two, making it an ideal option for a romantic evening or a quick dinner for two.
Nothing beats the combination of crispy roasted potatoes and juicy salmon, especially when they’re seasoned with the bold flavors of garlic powder, onion powder, paprika, and salt. The key to making this recipe so easy is roasting everything on one sheet pan — the potatoes cook for about 20 minutes before you add the salmon, which finishes off in the same pan. After tossing the potatoes with fresh dill and parsley for extra freshness, a dollop of crème fraîche adds richness, and a sprinkle of crunchy everything seasoning finishes it off with an unexpected twist.
Ingredients for Roasted Salmon and Herbed Potatoes
- 2 Salmon Fillets (about 6-8 oz. each)
- Olive Oil or Avocado Oil
- Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Paprika
- 1/2 tsp. Salt, or to taste
- 12 oz. Baby Potatoes
- 2 tbsp. finely chopped Fresh Dill
- 2 tbsp. finely chopped Fresh Parsley
- Dill Creme Fraiche
- Crunchy Everything Topping
Ingredient Notes + FAQs
Salmon: Go with skin-on if you like that part (you can flip the cooked salmon over and broil it skin-side-up for a minute to make it crispy!), or go with skinless salmon if the skin weirds you out. Both work!
Potatoes: I grab a bag of “small potato medley” from Trader Joe’s for this recipe, and usually just roast the entire pound of potatoes and save the leftover potatoes for later. The Little Potato Company has little “Duos / Trios” that are perfect, too!
Dill Crème Fraîche: This is a super easy recipe that goes great with SO many things! If you’re not into crème fraîche (what?! just kidding 😉), sour cream works as a substitute, but crème fraîche is slightly milder and creamier. You could also try Greek yogurt for a tangy twist. Note: the recipe is listed below if you don’t feel like clicking the link for it!
Step-by-Step Instructions
Step One: Prep the Ingredients: Wash the 12 oz. Baby Potatoes, then cut them into halves or quarters (or as close to bite-sized pieces as possible – also try to cut them into similar-sized pieces so they roast evenly.) Transfer the potatoes to a large mixing bowl and set aside. Place the salmon fillets flesh-side-up onto a cutting board or large plate, pat the salmon very dry, and set aside.
Step Two: Season the Salmon + Potatoes. In a small bowl, combine 1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/2 tsp. Paprika, 1/2 tsp. Salt. Use a fork to stir together until it’s evenly blended. Lay 2 Salmon Fillets fillets onto a cutting board or plate, then sprinkle about 1/3 of this seasoning blend over the flesh side of the salmon fillets. In a large mixing bowl, toss the halved potatoes with the remaining 2/3 of the seasoning blend and one tablespoon of Olive Oil or Avocado Oil until they are evenly coated.
Step Three: Roast the Potatoes. Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper. Spread the potatoes out across 3/4 of the baking sheet, leaving some space in between each potato. (We’ll leave about 3-4″ at one end of the baking sheet empty, so you can place the salmon onto it later.) Roast the potatoes at 425 F for 20 minutes.
This is also a great time to make the Dill Creme Fraiche! If you don’t feel like clicking the link, the recipe is: Combine 1/2 cup Crème Fraîche, 2 tbsp. finely chopped Fresh Dill, 1/2 tsp. Lemon Zest, 1 tsp. Fresh Lemon Juice, 1/4 tsp. Garlic Powder, and a pinch of Salt in a small mixing bowl. Stir well to combine. 💚
Step Four: Roast the Salmon with the Potatoes. Carefully remove the potatoes from the oven, and place the seasoned salmon fillets onto the empty part. Drizzle the salmon with a little olive oil, then place the baking sheet back into the oven and continue cooking at 425 F for another 12-15 minutes, or until the salmon is cooked to your desired temp. Note: The thickness of your salmon fillets will affect cooking time and internal temperature. 12-15 minutes is generally going to cook salmon to medium, but please cook to your taste preference!
Step Five: Toss the Potatoes with Herbs. Immediately toss the potatoes with two tablespoons each of fresh dill and parsley (or however much you like). Divide the potatoes between two warm plates, followed by the salmon.
Serve! Drizzle Dill Creme Fraiche over the salmon, and top with Crunchy Everything Seasoning (or store-bought everything seasoning!) If you’re not feeling like making the Dill Creme Fraiche, you can drizzle with your favorite dressing, like a creamy cilantro or caesar dressing!
Ways to Customize the Recipe:
- Veggies: Don’t limit yourself to just potatoes! Toss in some asparagus, bell peppers, onions, or even zucchini if you’ve have some. Just keep an eye on the roasting times, as these veggies might cook faster or slower than the potatoes.
- Seasoning: Spice it up if that’s the move! Toss a pinch of cayenne pepper into the seasoning blend for a little heat, or even some lemon zest with the fresh herbs to brighten things up. Get crazy.
- Herbs: Fresh dill is a so good in this recipe (and you use it with the creme fraiche anyway), and I love the parsley for added freshness. But you could easily swap in thyme, rosemary, or even tarragon. Or all of them! Whatever sounds good to you.
Recipe Tips + Tricks
- Cut potatoes into even sizes so they roast evenly.
- Don’t crowd the pan! Use a large enough sheet pan so the potatoes can crisp instead of steam. I use a Half Sheet Pan (18″ x 13″) for this one – and make sure it’s rimmed.
- Line your sheet pan with parchment paper for super easy cleanup.
- Finish with flaky sea salt or crunchy everything topping for a little chef’s kiss moment.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 2-3 days. Just reheat your salmon gently in the air fryer, or in a lowish-temp oven (around 300 F) to avoid it drying out. Keep the crème fraîche separate though, and drizzle it on fresh when you’re ready to eat again.
This roasted salmon and potatoes dish is literally everything you need for a no-fuss dinner that feels fancy and comforting all at once. The flavors are simple, the method is easy, and it’s perfect for any night you want to feel kind of fancy, eat a wholesome meal, and do it all without breaking a sweat. ☺️
If you want to make more than two servings, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you!
If you make this recipe and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Sheet Pan Roasted Salmon and Potatoes for Two
Ingredients
For the Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Paprika
- 1/2 tsp. Salt plus more to taste
For the Salmon + Potatoes:
- 2 Salmon Fillets about 6-8 oz. each
- Olive Oil or Avocado Oil
- 12 oz. Baby Potatoes like red, purple, and/or yellow
- 2 tbsp. finely chopped Fresh Dill
- 2 tbsp. finely chopped Fresh Parsley
For Serving:
Instructions
- Prep the Ingredients: Wash the potatoes, and cut them into halves or quarters, or as close to bite-sized pieces as possible (Note: Cut them into similar-sized pieces so they roast evenly.) Transfer the potatoes to a large mixing bowl and set aside. Place the salmon fillets flesh-side-up onto a cutting board or large plate, pat the salmon very dry, and set aside.
- Season the Salmon + Potatoes. In a small bowl, combine 1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/2 tsp. Paprika, 1/2 tsp. Salt. Use a fork to stir together until it’s evenly blended. Lay 2 Salmon Fillets fillets onto a cutting board or plate, then sprinkle 1/3 of this seasoning blend over the flesh side of the salmon fillets. In a large mixing bowl, toss the halved potatoes with the remaining 2/3 of the seasoning blend and one tablespoon of Olive Oil or Avocado Oil until they are evenly coated.
- Roast the Potatoes. Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper. Spread 12 oz. Baby Potatoes out across 3/4 of the baking sheet, leaving some space in between each potato. (We'll leave about 3-4″ at one end of the baking sheet empty, so you can place the salmon onto it later.) Roast the potatoes at 425 F for 20 minutes.
- Roast the Salmon with the Potatoes. Carefully remove the pan from the oven, and place the seasoned salmon fillets onto the empty part. Drizzle the salmon with a little olive oil, then place the baking sheet back into the oven and continue cooking at 425 F for another 12-15 minutes, or until the salmon is cooked to your desired temperature.
- Toss the Potatoes with Herbs. Immediately toss the potatoes directly on the baking sheet with 2 tbsp. finely chopped Fresh Dill and 2 tbsp. finely chopped Fresh Parsley (or however much you like). Divide the potatoes between two warm plates, followed by the salmon.
- Serve! Drizzle Dill Creme Fraiche over the salmon, and top with Crunchy Everything Seasoning (or store-bought everything seasoning!) If you’re not feeling like making the Dill Creme Fraiche, you can drizzle with your favorite dressing, like a creamy cilantro or caesar dressing!
Notes
Nutrition
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