Description

Craving a wholesome, flavorful meal that’s easy enough for a weeknight but elegant enough for guests? What if you could roast tender salmon fillets alongside a colorful potato hash and top it with a zesty yogurt sauce, all on one sheet pan? Sheet-Pan Salmon with Potato Hash is your answer—a fresh, nutrient-packed dish with a perfect 5.0-star rating from 6 reviews, ideal for family dinners, meal prep, or casual entertaining

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, with swaps for flexibility.

Red-skinned potatoes (1 pound, sliced): Add hearty, crispy texture. Sub: Yukon Gold or fingerling potatoes.
Bell peppers (1 red, 1 green, chopped): Bring vibrant color and sweet crunch. Sub: Yellow or orange bell peppers, or zucchini.
Onion (1 small, halved and sliced 1/4 to 1/2 inch thick): Adds savory depth. Sub: Red onion or shallots.
Extra-virgin olive oil (3 tablespoons plus 1 teaspoon): Ensures roasting crispness and flavors salmon. Sub: Avocado oil or grapeseed oil.
Kosher salt and freshly ground pepper: Enhance all flavors. Sub: Sea salt or low-sodium alternatives.
Jarred capers (2 tablespoons, drained): Add briny, tangy pops to the sauce. Sub: Chopped green olives or pickles.
Cornichons (4): Provide a sharp, pickle-like bite. Sub: Dill pickles or omit.
Fresh parsley (1/2 cup): Adds bright, herby freshness. Sub: Cilantro or dill.
Whole-milk yogurt (3/4 cup): Creates a creamy, tangy sauce base. Sub: Greek yogurt or dairy-free yogurt.
Lemon zest (1/2 teaspoon) and lemon juice (4 teaspoons): Bring zesty brightness. Sub: Lime zest and juice or 1 tablespoon bottled lemon juice.
Old Bay seasoning (1 1/2 teaspoons, plus a pinch): Adds smoky, spicy depth to salmon and sauce. Sub: Paprika with a pinch of cayenne or seafood seasoning.
Salmon fillets (four 6-ounce, preferably wild): Rich, flaky protein with omega-3s. Sub: Arctic char, trout, or tofu for vegetarian.

These ingredients are accessible, and the mix of lean protein, fiber-rich veggies, and healthy fats makes this a wholesome, satisfying meal.

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Instructions

Ready to start? You’ll need a baking sheet, a medium bowl, a knife, and a spoon. These steps are simple, with tips for success.

Prep the oven: Place a baking sheet in the upper third of the oven and preheat to 450°F. Tip: Preheating the pan ensures crispy roasting.
Roast the hash: Toss 1 pound sliced red-skinned potatoes, 2 chopped bell peppers (1 red, 1 green), and 1 small onion (sliced 1/4 to 1/2 inch thick) with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few grinds of pepper. Spread evenly on the hot baking sheet and roast, stirring halfway, until potatoes are tender and browned in spots, 15-20 minutes. Tip: Slice potatoes thinly for faster cooking; spread in a single layer to avoid steaming.
Make the sauce: Roughly chop 2 tablespoons drained capers, 4 cornichons, and 1/4 cup parsley. In a bowl, combine 3/4 cup whole-milk yogurt with the capers, cornichons, half the chopped parsley, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of Old Bay. Season with salt and pepper to taste. Tip: Stir well for a smooth sauce; taste and adjust seasoning.
Prep the salmon: Coat four 6-ounce salmon fillets with 1 teaspoon olive oil, 1 teaspoon lemon juice (per fillet), and 1 1/2 teaspoons Old Bay total. Season with a pinch of salt. Tip: Pat salmon dry for better seasoning adhesion.
Roast the salmon: Stir the potato hash and make space on the baking sheet. Add the salmon fillets and roast until the fish flakes easily with a fork, 7-10 minutes depending on thickness (135°F internally for medium). Tip: Check thinner fillets at 7 minutes to avoid overcooking.
Serve: Divide salmon and potato hash among 4 plates. Spoon yogurt sauce over each portion and sprinkle with remaining parsley. Tip: Serve immediately for the best texture.