Sheet Pan Lemon Herb Crusted Salmon
Ingredients
- 1 pound baby potatoes, halved or quartered
- 1 pound baby carrots
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill
- 1 pound salmon filets
- 1/2 cup panko breadcrumbs
- 4 cloves garlic, minced
- 1/2 cup fresh parsley
- 2 teaspoons lemon zest
- 1/3 cup parmesan cheese
- 3 Tablespoons butter, melted
Creamy Dill Sauce
- 1/2 cup sour cream
- 2 Tablespoons mayo
- 2 Tablespoons lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, toss the potatoes and carrots with the olive oil, salt, garlic powder, thyme, dill and pepper.
- Spread on sheet pan and bake 15 minutes.
- Meanwhile, combine the panko, garlic cloves, parsley, lemon zest, parmesan, and melted butter.
- Place salmon on sheet pan, and press breadcrumb mixture on top.
- Bake an additional 15-18 minutes, or until the salmon is cooked through.
- To make the dill sauce, combine all of the ingredients and serve with the potatoes and carrots!