Sheet Pan Dijon Salmon Potatoes

Sheet pan Dijon salmon and sesame panko potatoes are my reliable answer to busy weeknights when I want something nourishing exciting and fast. The buttery potatoes develop crisp golden edges while the salmon takes on a tangy vibrant crust from a duo of mustards all making delicious magic in one pan.

I made this for my oldest friend after a long day and it made us both feel instantly at home with every bite

Ingredients

• Potatoes: Chunks of good quality Yukon Gold or red potatoes offer creamy centers and crisp edges after roasting look for potatoes with smooth firm skin
• Salted butter: Adds rich flavor and helps potatoes and salmon crisp up select butter with a fresh clean scent
• Grainy dijon mustard: Delivers tang and texture choose mustards with whole visible seeds for depth
• Dijon mustard: Offers smooth heat if you love a bolder kick seek out French brands for a classic profile
• Lemon juice: Brightens the dish squeeze fresh lemons for best results
• Shallot: Adds gentle sweetness and aromatic lift pick shallots that feel heavy for size
• Fresh chopped thyme: Brings earthy notes use sprigs that snap easily and have vibrant green leaves
• Cayenne pepper: Gives gentle heat adjust more or less to taste
• Wild caught salmon: Four fresh fillets offer omega three fats and a tender flaky bite look for firm moist fillets without an overly fishy aroma
• Panko breadcrumbs: Make the potatoes extra crispy select panko for a light airy crunch
• Sesame seeds: Add nutty aroma and texture try white or black sesame for variety
• Fresh garlic: Provides savory backbone use plump cloves with tight peel
• Arugula or shaved asparagus: Lends freshness and slightly spicy bite use greens as soon as possible for vibrancy
• Fresh chopped dill: Brightens and finishes the dish pick dill with feathery leaves and a clean herby scent

Step-by-Step Instructions

Prep and Roast Potatoes:

Cut potatoes into half inch chunks then toss with melted butter salt and black pepper on a rimmed baking sheet. Roast in a hot oven at 450 degrees Fahrenheit for fifteen minutes until the surfaces are turning golden and a knife pierces easily

Mix Dijon Dressing:

While potatoes roast whisk together both types of dijon mustard fresh lemon juice chopped shallot thyme cayenne a pinch each of salt and pepper and more melted butter. Blend until creamy and fragrant

Toss Potatoes with Crunchy Toppings:

Carefully take the potatoes out of the oven. Sprinkle them with panko breadcrumbs sesame seeds and the chopped garlic then toss well so every piece gets coated

Add the Salmon and Dijon Dressing:

Space salmon fillets among the potatoes on the baking sheet. Spoon or pour half the dressing evenly over each fillet

Bake and Broil the Sheet Pan:

Put the sheet pan back into the oven. Let it bake for ten minutes or until the salmon is cooked to your liking and the topping is golden. For irresistible crisp edges flip the oven to broil for the final minute and keep a close eye

Dress the Greens:

In a separate bowl toss arugula or shaved asparagus and the chopped dill with one or two tablespoons of the reserved Dijon dressing. Taste and add a little salt and pepper as needed

Serve and Finish:

Drizzle the remaining Dijon dressing over the cooked salmon. Plate the salmon and potatoes together then top with some of the dressed greens. Serve immediately

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Dijon mustard has always been my secret weapon for transforming basic salmon into something special. My mom first shared this sheet pan method with me after a hectic holiday and it has become my go to comfort meal for long days

Storage Tips

Store leftovers in airtight containers in the fridge for up to two days. Salmon is best reheated gently in a low oven to avoid drying out. I like adding any leftover greens right before serving so they stay fresh

Ingredient Substitutions

Try sweet potatoes or carrots in place of regular potatoes for a colorful twist. If you prefer a milder flavor swap in regular yellow mustard for the grainy Dijon. No dill Use parsley or tarragon instead

Serving Suggestions

This meal is wonderful alone but it also pairs beautifully with a chilled glass of Sauvignon Blanc or a slice of sourdough bread. For a dinner party set out lemon wedges and a bowl of extra greens so people can build their own plates

Cultural or Historical Context

Sheet pan dinners have roots in efficient European home cooking where vegetables and fish are often roasted together to save time and deepen flavors. The use of Dijon mustard and dill draws from both French and Nordic food traditions known for bold yet balanced tastes

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Frequently Asked Questions About the Recipe

→ How do I prevent the salmon from drying out in the oven?

Roast the salmon just until it flakes easily, and add the dressing before baking to keep it moist. Finish with a quick broil for a golden top without overcooking.

→ Can I substitute another fish for the salmon?

Yes, use other firm fish like cod or trout. Adjust cooking time as needed since thinner fillets cook faster.

→ What type of potatoes work best?

Yukon gold or baby potatoes hold up well to roasting and develop a crisp texture with panko and sesame coating.

→ How can I add extra flavor to the potato coating?

Mix in finely grated parmesan, herbs like thyme or rosemary, or extra sesame seeds with the panko before tossing with potatoes.

→ Is it possible to make the dressing ahead of time?

Yes, whisk the mustard dressing in advance and store it in the refrigerator. Give it a stir before using on salmon and greens.