Sheet Pan Lemon Dijon Baked Salmon and Potatoes
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One-Pan Salmon and Potatoes — 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!!
Quick Salmon with Potatoes
Salmon and potatoes is typically considered comfort food, but in my book it is. Nothing beats crispy potatoes and flaky, flavorful salmon.
This sheet pan salmon with potatoes may be my favorite creation to date.
The salmon is so juicy and moist from the butter, lemon juice, and Dijon mustard. The potatoes are slightly crisped on the outside and tender in the middle and the smell of roasted potatoes is just so good. They are forkfuls of comfort food indeed.
What’s in One-Pan Salmon and Potatoes?
For this easy salmon and roasted potatoes recipe, you’ll need:
- Olive oil
- Salmon fillets
- Lemon juice
- Dijon mustard
- Kosher salt
- Black pepper
- Fresh parsley
How to Make One-Pan Salmon and Potatoes
To make this lemon dijon baked salmon and potatoes, I recommend first lining a baking sheet with aluminum foil for easier cleanup. Place the potatoes on the baking sheet, drizzle with olive oil, season with salt and pepper, and bake for about 15 minutes or until about 75% done.
Remove the sheet pan from the oven and add the the salmon fillets skin-side down, and nestle the potatoes around the salmon.
Stir together melted butter, lemon juice, Dijon mustard, and drizzle about two-thirds over the salmon and the remainder over the potatoes.
Return the sheet pan to the oven and bake for 10 minutes, or until salmon is as cooked as desired. Garnish with parsley before serving this one sheet pan meal. A nice green salad is a lovely complement to the salmon and potatoes.
Can I Make This With Other Sized Pieces of Salmon?
Yes, but the bake times will vary based on the size of your salmon. For this recipe, I used four 6-ounce pieces of salmon that were about 2 inches thick each.
If you use fillets of salmon that are thinner, they will cook faster. If you use one large salmon fillet, it may take a bit longer to cook.
My best advice is to cook the salmon until it’s done to your liking and keep an eye on it. If for some reason the potatoes are done before the salmon is, simply remove them from the sheet pan, and return the sheet pan back to the oven with just the salmon on it and then cook until it’s done.
What Kind of Potatoes Should I Use?
I used baby Yukon Gold potatoes, but baby red, new potatoes, or your favorite baking potatoes may be used.
Tips for Crisping Up the Salmon and Potatoes
As an optional and final finishing step for those of us who want to crisp up the potatoes and salmon a touch, place the baking sheet on the top rack of your oven under the broiler and broil momentarily, about 3 minutes but possibly less. Watch your food very closely so it doesn’t burn.
Broilers are notorious for cooking food very quickly and they all vary in their heat output and intensity, so make sure not to walk away from your food and keep a very close eye on it.
Since I prefer my salmon on the medium-rare to rare side and if you’re in this camp with me, if you do plan to use the broiler for some exterior crisping, I suggest reducing the baking time from 10 minutes to about 7 minutes so that your salmon doesn’t become overcooked if you’re broiling it for 3-ish minutes.
- 2 to 2 1/2 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
- 1/4 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
- 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. Optionally, 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. 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.
- Optionally garnish with parsley and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 876Total Fat: 50gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 138mgSodium: 587mgCarbohydrates: 62gFiber: 7gSugar: 4gProtein: 45g
Nutrition information isn’t always accurate and in this case I believe artificially high because there will likely be extra oil, salmon skin, and runoff on the baking sheet that will not be consumed, but it all artificially elevates the stats in my opinion.
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