Sheet Pan Roasted Salmon with Crispy Potatoes and Veggies

Serving: This dish pairs well with a side of rice, quinoa, or a fresh green salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes, or in the microwave for 1-2 minutes.
Variations
Spicy Kick: Add red pepper flakes or a pinch of cayenne for some heat.
Extra Flavor: Swap dill for chopped basil or cilantro in the herb butter.
Different Veggies: Use asparagus, Brussels sprouts, or cherry tomatoes instead.
FAQ
Can I use frozen salmon?
Yes, but thaw it completely before cooking to ensure even roasting.

What if I don’t have fresh herbs?
You can substitute ½ tsp dried dill and ½ tsp dried parsley for fresh herbs.

Can I make this dairy-free?
Yes! Replace the butter with olive oil or dairy-free butter for a lactose-free version.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Servings: 4 servings | Calories: Approx. 450 kcal per serving