Sheet Pan Salmon with Dill Potatoes

Ingredients

• 24 ounces yukon baby gold potatoes
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoon kosher salt
• 1/2 cup water
• 3 tablespoons butter, melted
• 1 clove garlic, grated
• 1 tablespoon freeze dried dill, or 3 tablespoons fresh dill 
• 1.5 pounds salmon filet (I use skin-on)
• 3 tablespoons Dijon
• 2 tablespoons mayo
• red pepper flakes, more dill, lemon wedge for serving

Instructions

• Preheat the oven to 450 degrees. Toss potatoes, oil, and salt on a sheet pan. Add water directly to the pan.
• Roast potatoes for 30 minutes. I recommend stirring every 10-15 minutes to prevent sticking. During this time the water will evaporate / steam the potatoes, and they will get beautifully golden at the same time. (Some sticking is normal and okay – just use a good spatula to firmly get under the potatoes and lift them to keep them all moving around and roasty toasty.)
• Move potatoes to the side. Add the salmon filet in one piece to the center of the sheet pan, skin side down. Season with 1/2 teaspoon salt. Mix the mayo and Dijon in a small dish; spread over the top to cover. Bake for 6 minutes. Then broil close to the top of the oven for 2-3 more minutes to get browning on the salmon. You want to bake it until it flakes apart easily – see notes.
• Mix the melted butter, grated garlic, and dill; spoon over the hot potatoes. Sprinkle the salmon with dill and red pepper flakes.
• Squeeze lemon over the whole thing. Flake big chunks of salmon off to serve with the potatoes. Unreal.

Notes