This delicious and easy sheet pan meal features perfectly cooked salmon, tender asparagus, and crispy smashed potatoes, all drizzled with a refreshing lemony dill yogurt sauce. Here’s how to make it:
Ingredients:
For the Sheet Pan:
2 pounds small Yukon gold potatoes (approx. 8-10), washed & dried
1 ½ pounds fresh salmon (approx. 4 fillets), skin removed & patted dry
1 pound asparagus, woody ends trimmed off
4 tablespoons olive oil, divided
¼ teaspoon garlic powder
1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)
1 lemon, thinly sliced into 8 rounds
Kosher salt & ground black pepper, to season
For the Lemony Dill Yogurt Sauce:
½ cup plain Greek yogurt
⅓ cup mayonnaise
½ lemon, juiced (approx. 2 tablespoons juice)
1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)
1 tablespoon finely chopped fresh parsley
¼ teaspoon garlic powder
Kosher salt & ground black pepper, to season
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare the Potatoes:
Place the Yukon gold potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Once cool enough to handle, gently smash each potato with the bottom of a glass or a fork. Place the smashed potatoes on a baking sheet lined with parchment paper.
Season the Potatoes:
Drizzle 2 tablespoons of olive oil over the smashed potatoes. Sprinkle with garlic powder, salt, and pepper. Toss to coat and spread them out in a single layer.
Prepare the Salmon and Asparagus:
In a bowl, toss the asparagus with the remaining 2 tablespoons of olive oil, chopped dill, salt, and pepper. Arrange the asparagus on the baking sheet alongside the smashed potatoes.
Place the salmon fillets on the baking sheet and season with salt and pepper. Top each fillet with a lemon slice.
Bake:
Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are crispy and golden.
Make the Lemony Dill Yogurt Sauce:
In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, chopped dill, chopped parsley, garlic powder, salt, and pepper. Mix well and adjust seasoning to taste.
Serve:
Serve the salmon and asparagus with the crispy smashed potatoes, drizzled with the lemony dill yogurt sauce. Enjoy this flavorful and healthy meal!
