Sheet Pan Lemon Dijon Baked Salmon and Potatoes

By: Averie Sunshine

January 27, 2020 Source: Averie Cook

Photo Source: Unsplash, Nathan Dumlao

Prep time 5 MINUTES Cook time 25 MINUTES Total time 30 MINUTES

Sheet Pan Lemon Dijon Baked 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!!

INGREDIENTS

• 2 to 2 1/2 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

• 1/4 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

INSTRUCTIONS

1. 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.

2. 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.

3. 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.

4. 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.

LEARN MORE 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.

Optionally, 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.

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.

Optionally garnish with parsley and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Treat yourself to an Oragnic dessert!

How can you introduce Potatoes from your garden into your diet? Why? How could that improve your health? How could that improve the environment?

Share the wealth of health with your friends and family by sharing this article with 3 people today.

If this article was helpful to you, donate to the Shidonna Raven Garden and Cook E-Magazine Today. Thank you in advance.