Easy Sheet Pan Salmon with Dilly Roasted Potatoes | Saveur

Step 1

Position a rack in the center of the oven and preheat to 400ºF. On a parchment-lined baking sheet, toss together 3 tablespoons of the oil, the salt, potatoes, and onion. Spread in an even layer, then bake until the potatoes are browned at the edges and break apart when pierced with a knife, about 20–25 minutes.

Step 2

Meanwhile, in a microwave-safe bowl, rub the head of garlic with 2 teaspoons of the oil. Pour in 2 tablespoons of the wine, cover, and microwave on 50 percent power until very soft and easily pierced with a toothpick, 7–10 minutes. When cool enough to handle, squeeze six of the cloves into a small bowl and use a fork to mash into a paste. (Reserve the remaining cloves for another use.) Stir in the remaining tablespoon of oil, the remaining wine, the parsley, lemon juice, dill, lemon zest, and salt and black pepper to taste.

Step 3

Remove the baking sheet from the oven. Using a spatula, gently redistribute the potatoes to prevent the edges from burning. Place the salmon skin-side down atop the potatoes, then slather the garlic mixture evenly atop each fillet, allowing any excess to dribble down into the potatoes. Top evenly with the lemon slices and drizzle with olive oil.

Step 4

Bake until the fish is flaky and nearly opaque, 15–20 minutes. Sprinkle with more dill and serve immediately.