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Sheet Pan Salmon and Potatoes with lemon, spices, and a vibrant Caper Chimichurri. A one pan dinner impressive enough for entertaining, yet simple enough for weeknights. 
Succulent salmon paired with crispy roasted potatoes and a dynamite herb sauce, this baked salmon recipe outshines much of the salmon I’ve ordered out.
Plus, the whole meal comes together on ONE pan. It’s streamlined, restaurant-quality cooking at its finest.
Even if you’re new to cooking salmon, I promise you can execute this recipe (and my Pesto Salmon) with roaring success.
However don’t let its weeknight-ease fool you because this meal is impressive enough for hosting. I love serving it with a crisp side salad or my Perfect Sautéed Broccoli to really round out the meal.
How to Make Sheet Pan Salmon and Potatoes
Salmon, potatoes, and chimichurri are a true match made in heaven.
The salmon gets a royal rubdown in a mix of smoked paprika, cumin, and garlic powder for bold, earthy flavor. It’s the perfect compliment to the vibrant herb sauce.
I love finishing this dish with chunks of feta, however you can easily keep it dairy free by omitting the cheese. You won’t miss an ounce of richness!
The Ingredients
- Salmon: You need 4 (6-oz.) salmon fillets for this recipe, which can be wild-caught or sustainably farmed. If purchasing wild, I suggest either King (or Chinook) salmon, which has a higher fat content and richer flavor. Sockeye, on the other hand, is much leaner and easier to overcook.
- Potatoes: Look for baby potatoes, which have a buttery texture and roast like a dream. I slice them either into halves or thirds, depending on the size.
- Spices: A mix of smoked paprika, cumin, and garlic powder give the salmon bold, earthy flavor.
- Herbs: Parsley and fresh dill create a vibrant, lemon-y chimichurri sauce.
- Lemon: A love to roast fresh lemon slices/wedges along with the salmon and potatoes, however this is optional.
- Aromatics: A mix of shallots and garlic create an aromatic foundation for the caper chimichurri.
- Red Wine Vinegar: A classic ingredient in chimichurri to lend brightness and acidity.
- Capers: Salty, briny bits of capers are the star ingredient of the sauce. However if you’re not a fan of capers, you can use green olives instead.
- Feta: Another optional garnish, however I love the salty, briny richness that fresh feta adds to the dish.
The Directions
Step 1: Roast Potatoes
Place potatoes on a large rimmed baking sheet. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper; arrange in a single layer. Arrange lemon halves around the potatoes.
Roast for 15 to 20 minutes, until the underside is golden is crisp.
Step 2: Prepare Caper Chimichurri
In a medium bowl, combine parsley, dill, shallots, capers, garlic, red wine vinegar, and olive oil; stir to combine. Season with salt, pepper, and chili flakes.
Step 3: Season and Roast Salmon
Rub salmon fillets with 2 tsp. olive oil. In a small bowl, combine smoked paprika, cumin, garlic powder, salt, and pepper; mix well. Sprinkle spice mixture evenly over salmon fillets and rub into flesh.
Remove pan from the oven and toss/flip potatoes; push to one half of the baking sheet. Arrange salmon fillets on remaining half of pan. Place back in the oven for 15 minutes, or until the salmon is cooked through.
Spoon caper chimichurri over salmon and potatoes and garnish with feta chunks.
Is Salmon Better in the Oven or Pan?
Roasting salmon in the oven ensures even cooking throughout the fillet. The end result is succulent fish that doesn’t require constant attention.
Alternatively, if your goal is to achieve crispy skin, it’s best to sear the fish in a pan.
How Long Should I Bake Salmon at 425ºF?
Cook time will greatly depend on the thickness of the fillet, however most salmon should bake at 425°F for 15 to 18 minutes, until the flesh flakes easily with a fork.
What to Serve with Salmon and Potatoes:
- Perfect Sautéed Broccoli: Never dried out, perfectly tender, and lightly charred, this broccoli will win over even the pickiest of eaters.
- Salad: A crisp green salad is the perfect compliment to this meal.
How to Store and Reheat:
- To Store. Refrigerate leftover salmon and potatoes for up to 3 days. Store caper chimichurri separately.
- To Reheat. Gently rewarm salmon and potatoes in a skillet on the stovetop over medium heat. You can also nook in the microwave until warm; top with chimichurri after.
More Healthy Salmon Dinner Recipes:
Miso-Maple Salmon
Honey-Harissa Salmon with Dill Rice
Salmon Couscous Salad with Feta Dressing
Mediterranean Salmon Skillet
If you give this sheet pan salmon recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!
Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Sheet Pan Salmon and Potatoes with Caper Chimichurri
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 lb. baby gold potatoes, sliced into halves or thirds depending on size
- 1 lemon
- 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. salt, divided
- 1/2 tsp. black pepper, divided
- 4 (6-oz.) skin-on salmon fillets
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 2 to 4 oz. feta cheese, cut or torn into chunks (optional)
Caper Chimichurri
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 2 Tbsp. roughly chopped capers
- 2 Tbsp. minced shallots
- 1 garlic clove, minced
- 2 Tbsp. red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. each salt and black pepper
- 1/4 tsp. red pepper flakes
Instructions
- Preheat oven to 425ºF.Place potatoes on a large rimmed baking sheet. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper; arrange in a single layer. Slice lemon cross-wise into four pieces and arrange around potatoes. Roast for 15 to 20 minutes, until the underside of potatoes are golden and crisp.
- Meanwhile, prepare Caper Chimichurri by combining all ingredients in a medium bowl; stir well to combine. Set aside.
- Rub salmon fillets with remaining 1 Tbsp. olive oil. In a small bowl, combine smoked paprika, cumin, garlic powder, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper; mix well. Sprinkle spice mixture evenly over salmon and rub into flesh.Remove pan from the oven and toss/flip potatoes; push to one half of the baking sheet. Arrange salmon fillets on remaining half of pan. Place back in the oven for 15 minutes, or until the salmon is cooked through.Spoon caper chimichurri over salmon and potatoes and garnish with feta chunks and roasted lemon slices.
Notes
- To Store. Refrigerate leftover salmon and potatoes for up to 3 days. Store caper chimichurri separately.
- To Reheat. Gently rewarm salmon and potatoes in a skillet on the stovetop over medium heat. You can also nook in the microwave until warm; top with chimichurri after.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Delicious! Whole family gobbled it up!
I’m so glad it was a winner, Christina! Thank you for taking the time to leave a review!
Great meal!
I’m so glad you enjoyed it! Thank you for taking the time to leave a review
Hi! Thank you for sharing this recipe. Looking at the ingredients there is one dish that looks like pine nuts, but I don’t see pine nuts in the ingredients or recipe. Do you add pine nuts to the chimichurri?
Hello! Looove your recipes! Thank you for sharing them with us. For a moment I need to ask just a little question, without being a pain in the neck, I hope. I don’t like feta cheese. Is there a different variety of cheese you might recommend I try? Thank you so much.
Beautiful meal! My husband and I enjoyed this throughly and will make it again very soon!
I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
I have to prepare salmon for a Dining-In group and loved the sound of this sauce. Just throwing this question out there – do you think I could use the sauce on top of salmon filets baked in filo pastry?
Hi Barb – that sounds interesting! I bet it’d be delicious.
Perfect Sunday night dinner. Will definitely use this caper chimichurri recipe for so many other dishes too!
Hi Gabrielle – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!
This meal is amazing! Truly doable on a weeknight and tastes like it comes from a fancy restaurant! The potatoes were perfectly cooked, loved the lemon, and the chimichurri was just so full of flavor. I threw everything in a small food processor for the sauce. My husband was talking about this meal for days after we first made it! Will be making again!
Hi Casey – I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!