Lemon Dijon Baked Salmon and Potatoes
The ultimate comfort food, Lemon Dijon Baked Salmon and Potatoes combines flaky salmon with crispy potatoes and a zesty marinade for an easy weeknight dinner. With minimal prep and cleanup, it's perfect for any occasion. Make this mouthwatering dish tonight!
Equipment
- Baking Sheet
- Small Microwave-Safe Bowl
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
Instructions
- 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!
Notes
- Broiling 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.
- Storage: Recipe is best fresh but will keep airtight in the fridge for up to 5 days.