Sheet Pan Lemon Dijon Salmon and Potatoes
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
722 kcal
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Cuisine
American
Sheet Pan Lemon Dijon Salmon and Potatoes
Description
The recipe starts by roasting cubed Yukon Gold potatoes tossed with olive oil, salt, and pepper at 425°F until about three-quarters done. Meanwhile, a lemon butter Dijon sauce is prepared by melting butter and combining it with lemon juice and Dijon mustard. After par-cooking the potatoes, skin-on salmon fillets are nestled among the potatoes on the pan, drizzled with olive oil and most of the lemon Dijon sauce.
The sheet pan returns to the oven to finish cooking the salmon and potatoes together, allowing flavors to meld and the salmon to develop a slightly glazed surface. Some of the lemon Dijon sauce naturally runs off the salmon and flavors the potatoes, enhancing the overall dish with tang and richness. Freshly minced parsley can be sprinkled over to add a herbal brightness at serving.
The recipe includes tips for broiling; reducing bake times prevents overcooking. It also notes the flexibility in potato types and emphasizes watching food doneness rather than strict timing. Leftover portions keep up to five days refrigerated, maintaining taste when stored properly. This method provides an approachable way to prepare salmon and potatoes together with minimal cleanup.
Ingredients
- 2 to 2 ½ pounds Yukon Gold potatoes halved or quartered into 1-inch pieces (baby Red, new potatoes, or another favorite baking potato may be substituted, baby
- 5 tablespoons olive oil divided
- kosher salt to taste
- black pepper to taste, freshly ground
- ¼ cup butter melted, unsalted
- 2 to 3 tablespoons lemon juice
- 2 to 3 tablespoons Dijon mustard
- salmon fillet four 6-ounce, skin on
- parsley finely minced; optional for garnishing, fresh
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
- If broiling, reduce baking time to about 7 minutes to avoid overcooking salmon and potatoes.
- Monitor cooking times closely as thickness and cut size affect doneness for both salmon and potatoes.
- If potatoes cook faster than salmon, remove potatoes and continue cooking salmon alone until done.
- This recipe keeps well in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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