Description
This Sheet Pan Dijon Salmon and Sesame Panko Potatoes recipe offers a flavorful and balanced meal with wild-caught salmon coated in a zesty Dijon mustard dressing alongside crispy sesame panko coated roasted potatoes. Finished with a fresh arugula or shaved asparagus salad tossed in dill and lemon dressing, this one-pan dish is perfect for a quick, healthy dinner ready in under an hour.
Ingredients
Potatoes and Coating
- 1 pound potatoes, cut into 1/2 inch chunks
- 6 tablespoons salted butter, divided
- Salt and black pepper, to taste
- 1/2 cup panko breadcrumbs
- 3 tablespoons sesame seeds
- 1 clove garlic, chopped
Dijon Mustard Dressing
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 small shallot, chopped
- 2 tablespoons fresh chopped thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 4 tablespoons salted butter, melted (from the total 6 tablespoons)
Main
- 2 pounds (or 4 fillets) wild-caught salmon
Salad
- 2-3 cups arugula or shaved asparagus
- 1/4 cup fresh chopped dill
- 1-2 tablespoons Dijon mustard dressing (reserved from above)
- Salt and black pepper, to taste
Instructions
- Preheat and roast potatoes: Preheat the oven to 450°F. On a baking sheet, toss the potatoes with 2 tablespoons of melted butter. Season with salt and black pepper. Roast for 15 minutes, or until the potatoes are tender and slightly golden.
- Prepare Dijon mustard dressing: While the potatoes roast, whisk together the grainy Dijon mustard, smooth Dijon mustard, lemon juice, chopped shallot, cayenne pepper, fresh thyme, salt, black pepper, and 4 tablespoons of melted butter until fully combined to create the zesty dressing.
- Add coating to potatoes and arrange salmon: Remove the potatoes from the oven. Toss them with panko breadcrumbs, sesame seeds, and chopped garlic to coat evenly. Push the potatoes to the side of the baking sheet and place the salmon fillets on the sheet. Pour half of the prepared Dijon dressing over the salmon, making sure to coat it well.
- Bake and broil salmon: Bake the salmon and potatoes together at 450°F for about 10 minutes, or until the salmon reaches your desired doneness. During the final minute, switch the oven to broil and broil the salmon briefly until lightly charred. Watch it carefully to prevent burning.
- Prepare the salad: In a bowl, toss the arugula or shaved asparagus with fresh chopped dill and 1 to 2 tablespoons of the Dijon dressing reserved earlier. Season with salt and black pepper to taste.
- Serve: Spoon the remaining Dijon dressing over the cooked salmon. Serve the salmon alongside the crispy sesame panko potatoes and topped with the fresh herb salad. Enjoy your flavorful and balanced sheet pan meal!
Notes
- Use wild-caught salmon for the best flavor and texture.
- If you prefer spicier food, increase the cayenne pepper slightly.
- Shaving asparagus thinly works well as a warm-weather salad alternative to arugula.
- Watch the broiler closely during the final step to avoid burning the salmon.
- For a dairy-free version, substitute the butter with olive oil or a vegan butter alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American