Sheet-Pan Mustard Salmon Dinner
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Sheet-Pan Mustard Salmon Dinner
Description
The recipe features a 2-pound skin-on steelhead or King salmon fillet spread with a sauce made from grainy and Dijon mustards, lemon juice, fresh dill, salt, and pepper. Thinly sliced potatoes and asparagus are tossed with olive oil, salt, pepper, and whole smashed garlic cloves, then scattered on a foil-lined sheet pan with lemon slices. Baking at 450°F for 15-20 minutes finishes the salmon to moist doneness while roasting the vegetables to a crisp-tender texture.
Flavors include zesty mustard, fresh dill, and bright lemon complementing the rich salmon. The garlic adds depth to the vegetables without overpowering. This one-pan dinner is practical for weeknights or gatherings, offering a protein and vegetable balance with minimal cleanup.
Check the salmon for doneness at 10-12 minutes to avoid overcooking and serve with additional mustard sauce or fresh dill and lemon wedges if desired for extra brightness.
Ingredients
- 1 lemon ,sliced thinly
- ½ lemon , juiced
- 1 ½ tablespoons grainy mustard
- 1 ½ tablespoons Dijon mustard
- ¼ cup dill chopped and divided, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 2- pound steelhead salmon filet skin on, or King salmon
- 1 ½ pounds potato red or white, new, small
- 1 pound asparagus woody stems removed, thin stalk
- 4-6 cloves garlic , peeled, left whole and smashed with the side of a knife
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Line an 18 X 13 inch sheet pan with aluminum foil. Scatter the lemon slices on the pan.
- In a small bowl, mix the lemon juice, grainy mustard and dijon mustard together. Season with salt and pepper and 1 teaspoon of the fresh dill. Place the salmon on the sheet pan and rub with the mustard sauce. Season with kosher salt and black pepper.
- Thinly slice the potatoes (I leave the skins on) and place in a bowl with the asparagus and smashed garlic cloves. Drizzle with the olive oil, season with salt and pepper and toss to coat. Scatter the vegetables on the sheet pan as evenly as possible. Season with more salt and pepper if desired.
- Bake the salmon and vegetables for 15-20 minutes or until desired doneness, checking the cook time at the 10-12 minute mark.
- Serve with additional mustard sauce if desired and sprinkle with fresh dill and more lemon wedges if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 482kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 50g | 100% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 125mg | 42% |
| Sodium | 195mg | 8% |
| Potassium | 1801mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 43mg | 48% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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