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Sheet Pan Lemon Dijon Salmon and Potatoes

A vibrant and easy weeknight dinner featuring succulent salmon, tender baby Yukon Gold potatoes, and a zesty lemon Dijon sauce, all roasted on a single pan for a hassle-free meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1 lb baby Yukon Gold potatoes Halved or quartered for even roasting
  • 2 tbsp olive oil For drizzling over potatoes
  • 1 tsp kosher salt Enhances flavor
  • 1/2 tsp freshly ground black pepper To taste
For the Salmon and Sauce
  • 4 fillets salmon fillets Skin-on for moisture
  • 2 tbsp unsalted butter For the sauce
  • 2 tbsp lemon juice Freshly squeezed for best flavor
  • 2 tbsp Dijon mustard Adjust to taste
  • 2 tbsp olive oil For drizzling over salmon
  • 2 tbsp fresh parsley For garnish, optional

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C) for roasting.
  2. Line a baking sheet with heavy-duty aluminum foil and spray with cooking spray.
  3. Place halved or quartered baby Yukon Gold potatoes on the baking sheet, drizzle with olive oil, season with salt and pepper, and toss to combine.
Cooking
  1. Roast the potatoes in the hot oven for about 15 minutes, until they start to soften.
  2. Melt butter in a small microwave-safe bowl, then mix in the lemon juice and Dijon mustard until well combined.
  3. After 15 minutes, remove the baking sheet, flip the potatoes, and add skin-on salmon fillets skin side down in the center.
  4. Pour the remaining olive oil over the salmon fillets and nestle the potatoes around them.
  5. Drizzle two-thirds of the lemon Dijon sauce mixture over the salmon and the remaining over the potatoes.
  6. Sprinkle additional salt and pepper over both the salmon and potatoes.
  7. Return the baking sheet to the oven and bake for about 10 minutes, until the salmon easily flakes with a fork and potatoes are tender.
  8. For a crispy finish, broil for an additional 2 to 3 minutes until the top is nicely browned.
  9. Sprinkle with freshly minced parsley if desired and serve immediately.

Notes

For a healthier version, consider replacing butter with a plant-based alternative. Adjust the amount of Dijon mustard to suit your taste preference.