Sheet Pan Lemon Dijon Salmon and Potatoes

Name: Sheet Pan Lemon Dijon Salmon and Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 to 2 ½ pounds baby Yukon Gold potatoes; 5 tablespoons olive oil; kosher salt; freshly ground black pepper; ¼ cup unsalted butter; 2 to 3 tablespoons lemon juice; 2 to 3 tablespoons Dijon mustard; four 6-ounce skin on salmon fillets; fresh parsley

User Reviews

4.5

138 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
722 kcal
Cuisine
American

Sheet Pan Lemon Dijon Salmon and Potatoes

Jade Rice

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🍋🧈😍 This baked salmon and potatoes recipe is ready in 25 minutes, the lemon butter and Dijon mustard add so much FLAVOR, and it’s made on ONE sheet pan! EASY comfort food for busy weeknights!

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Ingredients

Servings

2 to 2 ½ pounds baby Yukon Gold potatoes halved or quartered into 1-inch pieces (baby Red, new potatoes, or another favorite baking potato may be substituted)
5 tablespoons olive oil divided
kosher salt to taste
freshly ground black pepper to taste
¼ cup unsalted butter melted
2 to 3 tablespoons lemon juice
2 to 3 tablespoons Dijon mustard
four 6-ounce skin on salmon fillets
fresh parsley finely minced; optional for garnishing

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Instructions

Preheat oven to 425F, optionally line a baking sheet with heavy duty aluminum foil for easier cleanup, spray with cooking spray, add the potatoes, evenly drizzle with 3 to 4 tablespoons olive oil, evenly season with salt and pepper, and toss with your hands to combine and evenly coat. Bake for about 15 minutes, or until potatoes are about 75% done.
While the potatoes are baking, to a small microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Add the lemon juice, Dijon, and stir to combine; set aside.
Remove the baking sheet from the oven, flip the potatoes to ensure even cooking, add the salmon fillets skin-side down, evenly drizzle with the remaining 2 to 3 tablespoons olive oil, and nestle the potatoes around the salmon.
Evenly drizzle about two-thirds of the lemon butter Dijon mixture over the salmon fillets. Evenly drizzle the remaining one-third over the potatoes. Some of the mixture will runoff the salmon fillets; this is normal and okay.
Evenly season the salmon with salt and pepper, to taste.
Bake for about 10 minutes, or until the salmon and potatoes are done. The salmon should flake easily with a fork and the potatoes should be fork tender.
Optional: For crispier salmon and potatoes, place the sheet pan under the broiler for 2 to 3 minutes, or just until as browned as desired; keep a close eye on your food while it's under the broiler because it can burn very quickly.
Optionally garnish with parsley and serve immediately.

Notes

Broiling tip: If you plan on broiling, I recommend reducing the baking time from 10 minutes to about 7 minutes so that neither the salmon nor the potatoes become overdone. All thicknesses and cuts of salmon, and potatoes, will need to cook for slightly different amounts of time so watch your food and not the clock and use my baking times only as suggested guidelines. If your potatoes are done faster than the salmon, simply remove them from the sheet pan and return the sheet pan back to the oven until the salmon is done.
Broiling tip: If you plan on broiling, I recommend reducing the baking time from 10 minutes to about 7 minutes so that neither the salmon nor the potatoes become overdone. All thicknesses and cuts of salmon, and potatoes, will need to cook for slightly different amounts of time so watch your food and not the clock and use my baking times only as suggested guidelines. If your potatoes are done faster than the salmon, simply remove them from the sheet pan and return the sheet pan back to the oven until the salmon is done.
Storage: Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 1serving Calories 722kcal (36%) Carbohydrates 50g (17%) Protein 40g (80%) Fat 40g (62%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Monounsaturated Fat 20g Trans Fat 0.5g Cholesterol 124mg (41%) Sodium 176mg (7%) Potassium 2050mg (59%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 434IU (9%) Vitamin C 59mg (66%) Calcium 63mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 722 kcal

% Daily Value*

Serving	1serving
Calories	722kcal	36%
Carbohydrates	50g	17%
Protein	40g	80%
Fat	40g	62%
Saturated Fat	11g	55%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	20g	100%
Trans Fat	0.5g	25%
Cholesterol	124mg	41%
Sodium	176mg	7%
Potassium	2050mg	44%
Fiber	7g	28%
Sugar	3g	6%
Vitamin A	434IU	9%
Vitamin C	59mg	66%
Calcium	63mg	6%
Iron	4mg	22%