Sheet Pan Lemon Dijon Baked Salmon and Potatoes

Sheet 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!!

Easy Salmon with Roasted Potatoes 

Salmon and potatoes isn’t 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.

This is any easy recipe to make. The result was excellent. The broiling gave a nice crispness to the potatoes. A definite keeper.

Kevin

Ingredients for Salmon and Potatoes 

For this easy salmon and roasted potatoes recipe, you’ll need: 

• Potatoes 
• Olive oil
• Salmon fillets
• Butter
• Lemon juice
• Dijon mustard
• Kosher salt
• Black pepper
• Fresh parsley

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Sheet Pan Salmon and Potatoes 

The baked salmon and potatoes are both so quick and easy to prepare. Here’s an overview of the recipe:

1. Place the potatoes on a foil-lined baking sheet, drizzle with olive oil, season with salt and pepper, and bake for about 15 minutes or until about 75% done.
2. Remove the sheet pan from the oven and add the the salmon fillets skin-side down, and nestle the potatoes around the salmon.
3. Stir together melted butter, lemon juice, Dijon mustard, and drizzle about two-thirds over the salmon and the remainder over the potatoes. 
4. Return the sheet pan to the oven and bake for 10 minutes, or until salmon is as cooked as desired.
5. Garnish with parsley before serving this one sheet pan meal.

What to Serve with Salmon and Potatoes

Cheesy Garlic Bread

House Salad

Apple, White Cheddar, and Spinach Salad with Honey-Apple Cider Vinaigrette

Apple and Pear Salad with Balsamic Vinaigrette

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4.46 from 46 votes

Sheet Pan Lemon Dijon Salmon and Potatoes

By Averie Sunshine

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!!

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

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Ingredients  

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• ▢ 2 to 2 ½ 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
• ▢ ¼ 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

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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

Broiling 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.

Storage: Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1, Calories: 876kcal, Carbohydrates: 62g, Protein: 45g, Fat: 50g, Saturated Fat: 14g, Polyunsaturated Fat: 33g, Cholesterol: 138mg, Sodium: 587mg, Fiber: 7g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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