Sheet Pan Horseradish Salmon and Potatoes

Potatoes and salmon are cooked on the same pan in this sheet pan horseradish salmon and potatoes recipe. A horseradish dill sauce coats the salmon beautifully with no marinating required!

Holy. Smokes. Where have sheet pan dinners been all my life? I’m sure I’ve inadvertently cooked dinner on the same pan before, but setting out with that intention in the first place is relatively new. It takes a little finagling as you’ll have to figure out the cook time and temperature required for all that you’re cooking, but once you determine what starts cooking first and what gets added on partway through, you’re golden.

Besides cooking all on the same pan, this recipe uses the same bowl to mix up the oil + flavorings for both the potatoes and the salmon. And then this recipe gets ultimate kitchen bonus points because after dinner, you just toss the foil and don’t even need to wash the pan. 🙌

One of my favorite flavors that I hardly ever cook with is horseradish. Growing up we’d eat a creamy horseradish sauce with roasts, which is probably why horseradish is relegated to special occasion food in my mind. Kind of like macadamia nuts. But really there’s no reason why it can’t be worked into everyday eats. Like this sheet pan horseradish salmon and potatoes! Instead of preparing a traditional type of horseradish sauce, I incorporated creamy style horseradish (from a jar) into the liquid that the salmon fillets are dipped in/cooked with. That plus olive oil, white wine vinegar, a little maple syrup for a touch of sweetness, and dill?

INCREDIBLE.

I love love the heat that horseradish brings, but don’t worry about this sheet pan horseradish salmon having a ‘burn’. You’ll definitely taste the flavor of horseradish, without the slow burn that develops if you’ve eaten too much in one bite…or if you’ve ever take a spoonful of it by itself.

Not that I’ve ever done that on purpose. 😉

Recipe Notes:

• You’ll want to cut the potatoes into pieces that are as equally-sized as you can get them so they cook at the same rate. I peeled the potatoes that I used, but you don’t have to.
• Same with the salmon fillets. You’ll want them to be as close to the same thickness as possible. The cook time listed in the recipe is what it took for my salmon fillets to reach 140°F (measured with an instant read kitchen thermometer in the center of the thickest part). At this temperature they are completely cooked through and so, so juicy.
• Use a large sheet pan so that there’s space between the potatoes. Crowding the pan leads to them steaming instead of roasting with that amazing golden brown crust. And don’t forget to the flip them when you add the salmon!
• When adding the salmon, feel free to add additional vegetables that you’d like roasted that will cook in about 20-ish minutes.

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Sheet Pan Horseradish Salmon and Potatoes

Potatoes and salmon are cooked on the same pan in this sheet pan horseradish salmon and potatoes recipe. A horseradish dill sauce coats the salmon beautifully with no marinating required!

Course Main Dish

Cuisine American

Prep Time 12 minutes

Cook Time 45 minutes

Total Time 57 minutes

Servings 4

Calories 525kcal

Author Alyssa

Ingredients

For the potatoes:

• 1 1/2 lbs Russet potatoes, cut into 1" to 1 1/2" pieces
• 2 tbsp olive oil
• 2 cloves of garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp dried dill

For the salmon:

• 1 lb salmon, skin on and cut into two equal fillets
• 2 tbsp olive oil
• 1 1/2 tbsp maple syrup
• 1 1/2 tbsp white wine vinegar
• 1 tbsp plus 1 tsp cream style horseradish
• 3/4 tsp dried dill
• 2 cloves of garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

• Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with cooking spray.
• Peel potatoes (if you prefer) and cut them into roughly equally-sized 1-1 1/2" pieces. In a mixing medium bowl, whisk together 2 tbsp olive oil, 2 cloves of minced garlic, 1/2 tsp salt, 1/4 tsp ground pepper, and 1/4 tsp dried dill. Add the potatoes and toss to coat.
• Place potatoes in a single layer on the prepared baking sheet, and drizzle any remaining oil mixture over top. Bake for 22 minutes, then remove baking sheet from the oven. Using tongs or a spatula, flip each potato piece over and make space in the center of the pan for the salmon.
• In the same mixing bowl as before, add 2 tbsp olive oil, 1 1/2 tbsp maple syrup, 1 1/2 tsp white wine vinegar, 1 tbsp plus 1 tsp cream style horseradish, 3/4 tsp dried dill, 2 cloves of minced garlic, 1/2 tsp salt, and 1/4 tsp ground pepper and whisk to combine.
• Dip the front and back of each salmon fillet into the oil mixture and place skin side down in the open space on the baking sheet. Pour remaining sauce over top of the salmon fillets.
• Place baking sheet back in the oven for 21-23 minutes, or until the center of the salmon reaches 140-145°F. Serve.

Nutrition

Calories: 525kcal | Carbohydrates: 36g | Protein: 24g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 666mg | Potassium: 1138mg | Fiber: 5g | Sugar: 6.6g | Calcium: 3% | Iron: 8%

More baked salmon recipes you may enjoy:

Spicy Baked Orange Salmon

Coconut Macadamia Crusted Salmon