• Prep Time: 15 Mins
  • Cook Time: 55 Mins
Lyndsey recipe1

Number of servings


  • 4 salmon fillets
  • 3 lbs baby potatoes
  • 1 lbs green beans

Sheet Pan Marinade ingredients

  • 0.5 cup olive oil
  • 2 Sunkist® lemons, divided
  • 2 tbsp. fresh dill
  • 2 tbsp. oregano
  • 2 tbsp. Dill & Lemon seasoning
  • 1 tbsp. salt and pepper

Dill Sauce ingredients

  • 0.33 cup sour cream
  • 0.33 cup mayonnaise
  • 1 tbsp. finely chopped onion
  • 1 tsp. of juice from a Sunkist® lemon
  • 1 tsp. fresh dill
  • 0.25 tsp. garlic powder
  • Pepper to taste
  • Pinch of salt


Step 1

Preheat oven to 425°F

Step 2

Wash and halve baby potatoes.

Step 3

Combine olive oil, juice of one Sunkist® lemon, fresh dill, oregano, lemon and dill seasoning, salt and pepper in a bowl and mix.

Step 4

Place potatoes on baking sheet and pour 1/3 of the marinade onto potatoes and mix. Cook for 20 minutes.

Step 5

While the potatoes are cooking, combine Dill Sauce ingredients. Sour cream, mayonnaise, onion, fresh dill, Sunkist® lemon juice, garlic powder and salt in a bowl and mix. Place in fridge.

Step 6

Trim the green beans and season the salmon with salt, pepper, and 1/3 marinade mixture. Slice the remaining half of a Sunkist® lemon thinly and place on top of salmon.

Step 7

When potatoes are done cooking, remove and place salmon in the middle of the baking sheet. Mix green beans with remaining marinade mixture and place on top of potatoes and salmon. Cook for another 15 minutes.

Step 8

Serve with Dill Sauce for extra flavour.

“My mom had this dish ready for us when we got home from the hospital with our newborn son. I know it sounds corny, but eating this meal felt like a big warm hug, and it was so comforting.”

- Lyndsey Smith -