This Dijon Salmon and Potatoes roast in the oven until the fish is juicy and flaky and the potatoes are soft and buttery. It's a meal with simple pantry ingredients, yet flavorful and impressive!
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Why You'll Love This Recipe
This sheet pan salmon dish is straight from the "quick and easy" folder of my recipes. This simple, healthy, and delicious dinner is great for busy weeknights or special meals. The Dijon and lemon juice keep the salmon juicy and add a ton of flavor. The roasted petite potatoes add texture and flavor to this Spring dish.
Potatoes may not be the first vegetable you think of when it comes to pairing with salmon. Usually, asparagus takes that place. But not here. Buttery gold baby potatoes are sliced in half and tossed with oil, then roasted until almost done. You can play here with baking time. Increase it if you want the potatoes more crispy.
Ingredients:
- salmon: I used wild-caught coho salmon from Sitka Salmon Shares
- potatoes: I used gold petite potatoes
- oil: for roasting; I used grapeseed, but olive oil can be used too
- Dijon mustard: adds flavor and keeps the fish juicy
How to make baked salmon with potatoes?
- Start by washing potatoes. Slice each one in half and place in a bowl.
- Toss potatoes with oil and salt and pepper.
- Arrange potatoes on a baking sheet and roast for 15 minutes in preheated oven.
- Mix Dijon mustard, lemon juice, garlic, and butter in a bowl.
- Season salmon with salt and pepper and brush with Dijon mixture.
- Add salmon to potatoes on a baking sheet and bake for 8 to 10 minutes.
What salmon should I use?
For this recipe, I used a wild-caught coho salmon fillet, which I cut into two pieces. Each is about 2" wide. It is a very pink and meaty salmon. Wild salmon is better than Atlantic salmon (the latter one is farmed, raised in crowded pens). Other great choices are sockeye, the king, or chinook. You can find companies that work with fishermen in Alaska and sell seafood subscription boxes, that offer premium salmon caught in the wild.
Recipe FAQs:
Any leftovers should be stored in a container with a lid, in the fridge for up to 3 days. To reheat cooked salmon, go slow and low. Preheat your oven to 275 degrees F and heat up the salmon for about 15 minutes or until the internal temperature reaches at least 125 degrees F.
I used petite gold potatoes because they are buttery, creamy, and cook quickly. I think they complement the salmon really well. Yukon gold are some of the best potatoes for roasting.
Other vegetables that go well with salmon (or other fish for that matter) include asparagus, broccoli, green beans, zucchini, etc. If you want a fresh vegetable salad, a creamy cucumber salad with dill is a great choice.
More seafood recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Roasted Dijon Salmon and Potatoes
Ingredients
- 2 salmon fillets about 6 oz each
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb gold petite potatoes
- 1 tablespoon grapeseed oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Remove salmon from the fridge and let stand in room temperature while you prepare the potatoes.2 salmon fillets
- Preheat oven to 400° Fahrenheit. Line a large baking sheet with non-bleached parchment paper.
- Wash potatoes and slice each one in half. Place all in a bowl.1 lb gold petite potatoes
- Toss potatoes with oil and salt and pepper.½ teaspoon salt, 1 tablespoon grapeseed oil, ¼ teaspoon black pepper
- Arrange potatoes on a baking sheet and roast for 15 minutes in preheated oven.
- In the meantime, mix Dijon mustard, lemon juice, minced garlic, butter and salt and pepper in a small bowl.2 tablespoons unsalted butter, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 2 garlic cloves, ½ teaspoon salt, ¼ teaspoon black pepper
- Push the potatoes to the sides of the baking sheet and place salmon fillets in the middle.
- Brush the Dijon mixture over salmon. Any leftover can be poured over the potatoes.
- Place the sheet pan back in the oven and bake for 8 to 10 minutes OR until the salmon reaches 145 degrees Fahrenheit. Do not overcook.
- Remove from oven, plate and serve.
Notes
- To reheat cooked salmon: preheat your oven to 275 degrees F and heat up the salmon for about 15 minutes or until the internal temperature reaches at least 125 degrees F.
- You can add asparagus, broccoli, green beans or zucchini to this dish as well.
- I recommend wild-caught salmon for this dish.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Joseph S. says
This recipe was awesome! The salmon was so flavorful and the potatoes were the perfect side. I will definitely be making this again. Thank you!
Natasha says
Love this recipe! This is the best salmon I’ve ever had! This will be my go-to salmon recipe from now on. Thank you for sharing.
Anna says
Thank you so much, Natasha! I am so glad you enjoyed this dish!
Natalya says
Love this one-pan meal! I love the flavor of the salmon here. SO good!
April says
Yum! This was so easy to put together and tasted great! Perfect easy dinner!