Joanna Gaines Weeknight Salmon Recipe

A healthy sheet pan dinner is always welcome at the table, but when it’s Joanna Gaines’s Weeknight Salmon with dill, it’s the guest of honour. Use our simple roasting method to ensure the exact level of flaky tenderness for your family dinner.

Joanna Gaines Weeknight Salmon Recipe Ingredients

• The Fish:
  • 1 (2 to 2 1/2 pound) side of salmon, skin-on (or 4-6 individual fillets)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, sliced into rounds
• The Vegetables:
  • 1 pound baby new potatoes (or fingerlings), halved
  • 1 bunch asparagus, woody ends trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
• The Dill Sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced

How To Make Joanna Gaines Weeknight Salmon Recipe

1. Prep the oven: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Roast the potatoes: Place the halved potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the garlic salt. Toss to coat. Spread them out and roast for 20 minutes until they start to soften.
3. Add the greens: Remove the pan from the oven. Push the potatoes to the edges. Add the asparagus to the pan, drizzle with the remaining tablespoon of oil and garlic salt, and toss lightly.
4. Add the salmon: Place the salmon fillet (skin-side down) in the center of the baking sheet, surrounded by the vegetables. Rub the salmon with 1 tablespoon olive oil and season generously with the kosher salt and black pepper. Lay the lemon slices on top of the salmon.
5. Final roast: Return the pan to the oven and roast for another 12–15 minutes. The salmon is done when it is opaque and flakes easily with a fork, and the vegetables are tender and slightly charred.
6. Make the sauce: While the salmon roasts, whisk together the mayonnaise, sour cream, dill, chives, lemon zest, lemon juice, and minced garlic in a small bowl until smooth.
7. Serve: Transfer the salmon and vegetables to a platter. Serve hot with the cool dill sauce on the side or drizzled over the top.

Recipe Tips!

• Potato Timing: Potatoes take longer than fish! Giving them a 20-minute head start is non-negotiable. If you throw everything on at once, you will have raw potatoes or overcooked salmon.
• Skin Side Down: Roasting the salmon skin-side down protects the delicate flesh from the hot pan, keeping it moist. The skin will stick to the parchment, making it easy to slide a spatula between the skin and meat to serve.
• Asparagus Snap: If your asparagus spears are very thin, add them for the last 8-10 minutes only, or they will turn to mush. Thick spears can handle the full 15 minutes with the salmon.
• Sauce Chill: Make the dill sauce first and put it in the fridge while you cook. Cold sauce on hot fish creates a temperature contrast that makes the dish feel restaurant-quality.

What To Serve With Joanna Gaines Weeknight Salmon Recipe?

This Joanna Gaines Weeknight Salmon Recipe is a complete sheet pan meal! However, a fresh Green Salad with a light vinaigrette is a nice way to add extra crunch. For a carb boost, serve with a side of warm Crusty Bread to mop up the lemon-garlic juices on the pan. A glass of chilled Chardonnay or sparkling water with lemon is the perfect refreshing pairing.

How To Store Joanna Gaines Weeknight Salmon Recipe

• Refrigerate: Store the salmon and vegetables in an airtight container for up to 2 days. Keep the sauce in a separate jar.
• Reheat: Salmon is tricky to reheat without drying out. It is best to eat leftovers cold in a salad! If you must reheat, do it gently in a warm oven (275°F) for 10 minutes.
• Freeze: Do not freeze the cooked vegetables or the dairy-based sauce. The cooked salmon can be frozen, but the texture will change.

Joanna Gaines Weeknight Salmon Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 20g
• Protein: 35g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Joanna Gaines Cilantro Lime Rice Recipe
• Joanna Gaines Salmon and Orzo Recipe
• Joanna Gaines Mexican Rice Recipe

Joanna Gaines Weeknight Salmon Recipe

Author: Sandra Cooking Method:Roasting Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: minutesTotal time: 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A healthy, colorful sheet pan dinner featuring roasted salmon, crispy potatoes, and asparagus. The creamy lemon-dill sauce ties everything together perfectly.

Ingredients

• 2 lb salmon side
• 1 lb baby potatoes
• 1 bunch asparagus
• Olive oil, lemon, garlic salt
• Sauce: Mayo, sour cream, dill, chives

Instructions

1. Roast potatoes with oil at 425°F for 20 mins.
2. Add asparagus and salmon to the pan.
3. Season salmon; top with lemon slices.
4. Roast 12-15 mins until fish flakes.
5. Whisk sauce ingredients together.
6. Serve hot with cold dill sauce.

Notes

• Give potatoes a head start so they are tender.
• Skin-side down keeps the fish moist.
• Cold sauce contrasts perfectly with hot fish.

Keywords:Joanna Gaines Weeknight Salmon Recipe