Sheet Pan Salmon with Cream Sauce
Not only is salmon very healthy, it can be a simple weeknight dinner. Paired with this delicious cream sauce, your family will enjoy with any side vegetable.
Servings 2 servings
Calories 231kcal
Ingredients
- FOR THE POTATOES:
- Small red potatoes enough for 3-4 oz. per person
- 2 Tablespoons Olive Oil
- Sea salt & freshly ground black pepper
- Lowe's Foods Spice Mediterranean Dip Mix
- FOR THE SALMON:
- 2 - 4 Salmon fillets or 2 pound side of salmon
- 2 teaspoons garlic salt
- Fresh black pepper
- Lowe's Foods Spice Mediterranean Dip Mix
- 2 Tablespoons of Olive Oil
- FOR THE SAUCE:
- 8 oz. package of cream cheese
- 1 cup milk
- 4 Tablespoons honey
- 3 Tablespoons Dijon mustard
- 2 garlic cloves minced
- Freshly chopped chives for garnish
Instructions
Prepare the potatoes
- Preheat oven to 375º.
- Pour 2 Tablespoons of olive oil on a large sheet pan. Use a basting brush to spread the oil all over the pan. Place the pan in the oven and allow to heat the oil.
- Meanwhile, wash the red potatoes. Cut each potato in half and place in a bowl.
- Add 2 Tablespoons of the Lowe's Foods Mediterranean Dip Mix to the potatoes, along with one Tablespoon of olive oil and a pinch of Sea Salt with a few turns of a black pepper grinder.
- Using two spoons, thoroughly mix the potatoes, making sure to coat each with the dip mix and oil.
- Once the sheet pan is hot, remove from the oven. (The oil might be smoking).
- Carefully, place the potatoes, one at a time, on the sheet pan. Making sure the cut side of the potato is touching the hot oil. You will hear it sizzle.
- Place back in the oven on low/middle rack.
Prepare the salmon
- On a new large sheet pan, cover it with aluminum foil. Place a second sheet of foil vertically across the pan so it lays over the edges enough, so you will be able to wrap the salmon in a pouch.
- Place salmon in center of foil.
- Sprinkle with garlic salt and a few turns of a black pepper grinder.
- Sprinkle with 2 - 3 Tablespoons of Lowe's Foods Mediterranean Dip Mix.
- Pour any remaining oil from your potatoes onto the salmon and spread with a basting brush.
- Wrap salmon. Fold sides of foil so as to form a packet that you can seal.
- Place salmon in oven on middle rack, above the potatoes and turn up heat to 400º.
- Set timer for 15 minutes for sides of salmon (thicker), or 12 minutes for fillets.
Prepare the cheese sauce
- Place 8 oz of cream cheese in a small saucepan and adjust heat to medium/low.
- Add milk and melt cheese until blended.
- Once the cheese has completely melted, add honey, mustard and garlic. Whisk until all of the honey until it has completely melted.
- Turn heat as low as it will go and allow the sauce to stay warm.
- Check potatoes. Test by sticking a potato with a fork. If it goes in easily, they are done. Remove from oven.
- Salmon must be cooked to 145º. Once it reaches 140º, open pouch, exposing fish. Place back in the oven under the broiler. Allow to reach 145º, then remove from oven.
- Allow to rest about 5 minutes. Serve salmon with sauce drizzled over the top.
Notes
I used Reynold's Wrap non-stick grill aluminum foil. I like how it is much larger, making it easy to use in this application.