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Sheet Pan Lemon Dijon Salmon and Potatoes

A wholesome and easy-to-prepare dish combining flaky salmon seasoned with zesty lemon and savory Dijon mustard, alongside crispy roasted baby potatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salmon and Marinade
  • 4 pieces salmon fillets A rich source of protein packed with omega-3 fatty acids.
  • 3 tablespoons Dijon mustard Adds a tangy kick that enhances the overall flavor.
  • 2 tablespoons lemon juice Brings brightness and acidity that balances the dish.
  • 2 tablespoons olive oil Provides healthy fats and helps achieve a crispy texture.
  • 3 cloves garlic Infuses the dish with aromatic flavor, minced.
  • 1/4 cup fresh herbs For garnish, adds flavor and freshness.
For the Potatoes
  • 1 pound baby potatoes Tender and flavorful, they roast beautifully.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a sheet pan with parchment paper for easy clean-up.
  3. In a mixing bowl, whisk together Dijon mustard, lemon juice, olive oil, and minced garlic.
  4. Place the salmon fillets on one side of the sheet pan and coat with the Dijon mixture evenly.
  5. Cut the baby potatoes in half and place them on the other side of the pan.
  6. Drizzle olive oil over the potatoes, season with salt and pepper, and mix well.
Cooking
  1. Roast in the oven for 15-20 minutes or until the salmon flakes easily with a fork and the potatoes are golden brown.
  2. Garnish with fresh herbs before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen; wrap tightly and consume within three months for the best flavor.