Sheet Pan Dijon Salmon Potatoes (Print-Friendly Version)

Oven-roasted salmon & crispy potatoes with dijon dressing and fresh greens completes a flavorful one-pan meal.

# Ingredients:

→ Potatoes

01 - 450 grams potatoes, cut into 1.25 cm chunks

→ Dressing and Seasonings

02 - 85 grams salted butter, melted and divided
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 30 millilitres grainy Dijon mustard
06 - 15 millilitres Dijon mustard
07 - 30 millilitres fresh lemon juice
08 - 1 small shallot, finely chopped
09 - 2 tablespoons fresh thyme, chopped
10 - 0.5 teaspoons cayenne pepper

→ Main

11 - 900 grams wild-caught salmon fillets (approximately 4 fillets)

→ Crispy Topping

12 - 60 grams panko breadcrumbs
13 - 24 grams sesame seeds
14 - 1 clove garlic, finely chopped

→ Greens

15 - 2 to 3 cups arugula or shaved asparagus
16 - 60 millilitres fresh dill, chopped

# Steps:

01 - Preheat the oven to 230°C.
02 - On a baking sheet, toss potato chunks with 2 tablespoons melted butter. Season with salt and black pepper. Roast for 15 minutes or until tender.
03 - In a bowl, whisk together grainy Dijon mustard, Dijon mustard, lemon juice, chopped shallot, cayenne pepper, chopped thyme, salt, black pepper, and the remaining 4 tablespoons melted butter.
04 - Remove potatoes from the oven. Toss with panko breadcrumbs, sesame seeds, and chopped garlic. Place salmon fillets on the same baking sheet. Pour half of the mustard dressing evenly over the salmon.
05 - Return baking sheet to oven and bake for 10 minutes, or until salmon reaches preferred doneness. During the last minute, switch to broil and broil until lightly charred, monitoring closely.
06 - In a bowl, combine arugula or shaved asparagus and chopped dill with 1–2 tablespoons of the remaining mustard dressing. Season with salt and black pepper.
07 - Spoon the remaining dressing over the salmon. Serve salmon and potatoes, topped generously with the prepared greens.

# Notes & Tips:

01 - For optimal crispiness, broil the potatoes and salmon only briefly to avoid burning.
02 - Wild-caught salmon enhances flavour and nutrition in this preparation.

Go Back