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Baked Salmon with red potatoes
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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.
Course Fish & Seafood
Cuisine American
Keyword salmon fish seafood dinner recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 231kcal
Author JoAnn

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.