Begin by preheating your oven to 400°F (200°C). While the oven heats up, wash your baby potatoes thoroughly. Cut them in half if they are on the larger side, ensuring they cook evenly.
In a large mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, dried rosemary, dried oregano, chopped fresh parsley, salt, and black pepper. Toss until the potatoes are well coated with the seasoning.
Spread the seasoned potatoes out in a single layer on your sheet pan. Place them in the preheated oven and roast for about 25 minutes or until they start to become golden brown and tender.
While the potatoes are roasting, prepare your salmon fillets. In a separate bowl, drizzle 1 tablespoon of olive oil over the salmon and season with salt and black pepper. Lay the salmon fillets on the sheet pan, nestled among the potatoes.
Place a slice of lemon on top of each salmon fillet. This will add a wonderful citrus flavor as the salmon cooks.
Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and potatoes are baking, prepare your dill sauce. In a mixing bowl, combine Greek yogurt, mayonnaise, horseradish, freshly squeezed lemon juice, chopped fresh dill, finely chopped shallot, salt, and black pepper. Mix until smooth and creamy.
Once the salmon is done baking, remove the sheet pan from the oven. Serve the salmon and roasted baby potatoes drizzled with the creamy dill sauce. Enjoy your delicious Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner!
