Name: Lemon Dijon Baked Salmon and Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 to 2 ½ pounds baby Yukon Gold potatoes (halved or quartered into 1-inch pieces); 5 tablespoons olive oil (divided); Kosher salt (to taste); freshly ground black pepper (to taste); ¼ 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)

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When I think of an easy yet impressive meal, Lemon Dijon Baked Salmon and Potatoes instantly comes to mind. There’s something about the aroma of roasting salmon combined with the vibrant zest of lemon and the comfort of baked potatoes that feels like a cozy hug at the dinner table. I remember the first time I made this dish; it was a busy weeknight, and I needed something quick yet satisfying. As I combined the ingredients, the bright citrus notes of lemon filled my kitchen, leaving me excited for dinner. With just one sheet pan and minimal effort, this recipe has become a staple in my home. It’s perfect for busy days when you still want to enjoy a delicious, wholesome dinner without spending hours in the kitchen.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
5 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
30 g

Diet:
Gluten-Free, Low FODMAP

Fat:
25 g

Tools Used:
Baking Sheet, Small Microwave-Safe Bowl

Why This Lemon Dijon Baked Salmon and Potatoes Works

Time-Saving Convenience

One of the best things about Lemon Dijon Baked Salmon and Potatoes is that it’s a sheet pan meal. This means less time on dishes and more time enjoying your meal. You can simply toss everything on one pan, pop it in the oven, and relax while it cooks.

Health Benefits

Salmon is packed with omega-3 fatty acids, which are great for heart health. Pairing it with potatoes provides you with a hearty source of carbohydrates, making this dish not only delicious but also nourishing.

Flavor Explosion

The combination of lemon juice and Dijon mustard creates a bright and zesty flavor that elevates the salmon beautifully. It’s a perfect balance of tartness and richness, making every bite a delightful experience.

Customizable Ingredients

This recipe is versatile. Feel free to add your favorite vegetables to the pan or switch up the seasoning. Whether you prefer asparagus, green beans, or even carrots, you can easily make this dish your own.

Perfect for Any Occasion

Lemon Dijon Baked Salmon and Potatoes is not just a weekday dinner; it’s elegant enough for gatherings. You can impress your guests without a lot of fuss. It’s great for family dinners or even a date night!

What to Gather for Lemon Dijon Baked Salmon and Potatoes

Gathering the right ingredients for Lemon Dijon Baked Salmon and Potatoes is key to creating a tasty dish. Each ingredient plays an important role, from the tender salmon to the flavorful potatoes. The olive oil not only helps in cooking but adds a rich flavor, while the Dijon mustard and lemon juice work together to create that zesty marinade that enhances the salmon.

2 to 2 ½ pounds baby Yukon Gold potatoes, halved or quartered into 1-inch pieces
5 tablespoons olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ 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

Cooking Instructions for Lemon Dijon Baked Salmon and Potatoes

Cooking Lemon Dijon Baked Salmon and Potatoes is straightforward, making it an excellent choice for both novice and seasoned cooks. Start by preheating your oven to get the perfect roasting environment for your meal. As you prepare the ingredients, the enticing smell of the salmon and potatoes will surely make your mouth water.

Preheat your oven to 425°F and line a baking sheet with heavy-duty aluminum foil, if desired, for easier cleanup. Spray the foil with cooking spray to prevent sticking.
Place the halved or quartered baby Yukon Gold potatoes in a large bowl. Drizzle with 3 to 4 tablespoons of olive oil and season generously with kosher salt and freshly ground black pepper. Toss the potatoes with your hands until they are evenly coated.
Spread the seasoned potatoes evenly on the prepared baking sheet and bake for about 15 minutes, or until they are about 75% done. You want them to be just tender but not fully cooked.
While the potatoes are baking, take a small microwave-safe bowl and add the unsalted butter. Heat on high power for about 45 seconds or until melted. Then, stir in the lemon juice and Dijon mustard until well combined. Set this flavorful mixture aside.
After 15 minutes, remove the baking sheet from the oven. Flip the potatoes to ensure even cooking and place the salmon fillets skin-side down on the baking sheet among the potatoes.
Drizzle the salmon with the remaining 2 to 3 tablespoons of olive oil and nestle the potatoes around the salmon fillets.
Pour about two-thirds of the lemon butter Dijon mixture over the salmon fillets, allowing some of it to drizzle onto the potatoes as well. This will help to flavor everything beautifully.
Evenly season the salmon with additional kosher salt and black pepper to taste.
Bake for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are fork-tender.
If you desire a crispier finish, place the baking sheet under the broiler for 2 to 3 minutes, but keep a close watch to prevent burning. Your goal is to achieve a lovely golden-brown color.
Optionally garnish with finely minced parsley before serving. Enjoy immediately for the best flavor!

Things Worth Knowing

Watch the cooking time: Cooking times may vary based on the thickness of your salmon and the size of your potatoes. It’s essential to check for doneness rather than relying solely on the clock.
Broiling technique: If broiling, reduce baking time to avoid overcooking. A quick watch can prevent a potential disaster.
Ingredient freshness: Fresh salmon and potatoes will yield the best flavor and texture, so choose high-quality ingredients.
Serving suggestion: Pair this dish with a light salad or steamed vegetables to balance the meal.
Storage advice: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat gently in the oven or microwave.

Recipe Tips about Lemon Dijon Baked Salmon and Potatoes

To make the most out of your Lemon Dijon Baked Salmon and Potatoes, here are some tips that can help enhance your cooking experience:

Storage: Leftovers can be kept airtight in the fridge for up to five days. Reheat in a preheated oven for the best results, preserving the crispiness of the potatoes.
Freezing: If you have any leftover cooked salmon, it can be frozen. Wrap it tightly in foil or plastic wrap to prevent freezer burn.
Pairing: This dish pairs wonderfully with a crisp green salad or your favorite seasonal vegetables. Consider a light vinaigrette for added zest.
Variations: Feel free to switch out the salmon for another fish like trout or add seasonal veggies like asparagus or Brussels sprouts to the mix.
Cooking at altitude: If you live at a higher elevation, you may need to adjust the cooking times slightly, as they can take longer.
Garnishing: A sprinkle of fresh herbs like dill or thyme can add a lovely aroma and freshness to the finished dish.

Serving Suggestions

Serving Lemon Dijon Baked Salmon and Potatoes can be an enjoyable experience with many options to consider:

Light salad: Serve with a refreshing garden salad or a Caesar salad for a complete meal.
Seasonal vegetables: Pair with steamed broccoli or sautéed green beans to add color and nutrition to your plate.
Occasions: This dish is great for both casual family dinners and more formal gatherings. Its elegant presentation makes it suitable for entertaining guests.
Lunch option: Leftover salmon can be flaked over a bed of greens for a nutritious lunch the next day.
Storage tips: If you have leftovers, ensure they are stored in airtight containers to maintain freshness and flavor.
Wine pairing: A light white wine like Chardonnay or a refreshing non-alcoholic sparkling beverage can complement the flavors of the dish beautifully.

FAQ

Yes, you can use frozen salmon fillets for Lemon Dijon Baked Salmon and Potatoes. However, it’s best to thaw them in the refrigerator overnight before cooking. This ensures even cooking and better texture. If you’re short on time, you can run them under cold water for a quicker thaw.

If you don’t have Dijon mustard on hand, you can use yellow mustard or even honey mustard as alternatives. While they will impart a slightly different flavor, they’ll still add a nice tanginess to the dish. Just keep in mind that the flavor profile will change slightly, but it can still be delicious!

The best way to check if the salmon is cooked perfectly is to look for it to flake easily with a fork. It should be opaque and a little firm to the touch. If you have a meat thermometer, it should read 145°F in the thickest part of the fillet. If it’s not there yet, give it a few more minutes in the oven.

Absolutely! You can customize Lemon Dijon Baked Salmon and Potatoes by adding your favorite vegetables. Consider adding asparagus, broccoli, or bell peppers, which will roast nicely alongside the potatoes and salmon. Just adjust the cooking time as needed based on the vegetables you choose.

Conclusion

Lemon Dijon Baked Salmon and Potatoes is a simple yet flavorful dish that brings healthy ingredients to the dinner table in just one pan. Its bright flavors make it a favorite among family and friends alike. I encourage you to try this recipe for your next meal; it’s bound to impress anyone you serve it to!