A tangy mustard sauce flavors this sheet-pan baked salmon recipe with caramelized asparagus and potatoes for a super simple dinner with minimal clean-up.
If this sheet-pan recipe gives you even 15 more minutes to spend with those you love, my job is done for the day.
It isn’t just about savoring the meal, it’s about savoring the moments.
A few of my local blogging friends are going through trials and tribulations that have reminded me to do just that. The unexpected death of one friend’s beloved mother. The diagnosis of leukemia for the sweetest little pre-schooler of another blogging friend, and the unknown prognosis of yet blog friend after a hair-raising and lengthy hospital stay where questions still remain.
Hug your kids. Kiss your husband, your wife or partner. Call your mom. Snuggle with your pet, because they are your children. Time is precious and you shouldn’t waste a minute of it.
This sheet-pan salmon recipe will have you in and out of the kitchen so you can get to what’s really, truly important. The ones you love.
I can guarantee, you’re going to love this recipe as much as they do because it’s incredibly easy, fast and makes weekly meal planning a breeze with some tasty leftovers to spread through the week.
About the Recipe
There really isn’t a style of cooking any easier than sheet-pan cooking. Pick out a sheet pan, line it with aluminum foil and load your fixings on top. I have multiple sizes of sheet pans depending on whether I am baking in my full-size oven or in my smaller toaster oven. I love that it toasts and has convection baking, too and I found it on sale!
For this recipe I use a large aluminum or stainless steel sheet pan (actually called a half sheet pan) that is 18″ X 13″, with a 1-inch lip. The lip is key to keep juices from spilling onto your oven floor.
This recipe can easily be adapted to other types of fish like cod or halibut and even tuna. The key to pairing vegetables with a protein when sheet-pan cooking is choosing fish and veggies that will cook evenly together. I paired thin stalk asparagus and thin-cut potatoes with this thinner filet of salmon knowing they would cook at about the same time.
For a thicker fish filet, you could choose heartier vegetables like small diced sweet potatoes, broccoli, onions and cauliflower. If one or the other seems to be cooking faster, transfer it from the sheet-pan to a platter, cover with foil, and cook the rest until done to your preference.
Aluminum foil makes for the easiest clean-up ever. I toss the vegetables in a light coating of olive oil so they don’t stick to the foil and then simply season with kosher salt and freshly ground black pepper. In my opinion a good fish really doesn’t need more than that.
Choose a wild caught salmon over farmed salmon whenever you can (or when in season) for the best flavor. If you do go with farmed, choose a Steelhead or King Salmon, they simply taste better because they have more fat content.
For this recipe I used thin sliced potatoes cut on a mandoline. I love mandolines because you can adjust the thickness of the cut and get it precisely the same every time. I invested in a mandoline like this one years ago, but later discovered this hand-held version that I now give with nearly every wedding present because it’s just so dang handy and easy to clean. It doesn’t stay sharp as long (I’ve gone through two) but for the price, it isn’t as painful to buy another when it wears out. Plus, it makes for faster clean up.
I used a super simple rub of lemon juice, dijon mustard and grainy mustard with a bit of dill mixed in. I usually make extra just to use for dipping or for leftovers. I like to sprinkle the whole pan after it’s been baked with fresh dill (or other herbs) once it’s come out of the oven for a brighter bite.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats
- 1 lemon, sliced thinly
- ½ lemon, juiced
- 1½ tablespoons grainy mustard
- 1½ tablespoons dijon mustard
- ¼ cup fresh dill, chopped and divided
- Kosher salt and freshly ground black pepper
- 1 2-pound filet steelhead or King salmon, skin on
- 1½ pounds small new potatoes (red or white)
- 1 pound thin stalk asparagus, woody stems removed
- 4-6 cloves garlic, peeled, left whole and smashed with the side of a knife
- 2 tablespoons olive oil
- Preheat the oven to 450 degrees F.
- Line an 18 X 13 inch sheet pan with aluminum foil. Scatter the lemon slices on the pan.
- In a small bowl, mix the lemon juice, grainy mustard and dijon mustard together. Season with salt and pepper and 1 teaspoon of the fresh dill. Place the salmon on the sheet pan and rub with the mustard sauce. Season with kosher salt and black pepper.
- Thinly slice the potatoes (I leave the skins on) and place in a bowl with the asparagus and smashed garlic cloves. Drizzle with the olive oil, season with salt and pepper and toss to coat. Scatter the vegetables on the sheet pan as evenly as possible. Season with more salt and pepper if desired.
- Bake the salmon and vegetables for 15-20 minutes or until desired doneness, checking the cook time at the 10-12 minute mark.
- Serve with additional mustard sauce if desired and sprinkle with fresh dill and more lemon wedges if you like.
I’ll Have the Leftovers, Please!
One of the beauties of sheet-pan cooking is it’s super easy to cook this dish on Sunday or Monday and eat it as leftovers for lunch or dinner through the week. Or chop up the leftovers and make it into a quiche for breakfast or brunch.
Here are a few ideas to keep your salmon dinner feeding your throughout the week.
Mustard Salmon Over Zucchini Noodles
This isn’t much of a recipe, but my actual lunch. And it was my leftover dinner again last night. And a shining example of how easy a sheet-pan dinner can convert into meals throughout the week.
To make the recipe: Thinly slice or spiralize 1 zucchini (this spiralizer is my favorite) and toss into a non-stick skillet with a drizzle of olive oil over medium high heat. Cook for 4-5 minutes, tossing occasionally. Season with kosher salt and freshly ground black pepper and top with a cut of the leftover salmon filet warmed in the microwave. I usually make extra mustard sauce to drizzle on top.
Chipotle Salmon Tacos
While this recipe gives directions to cook the salmon from the get go, you could simply dust the salmon leftovers with the chipotle to give it the spiced up flavor.
Get the recipe | What’s Gaby Cookin’
Baked Moroccan Salmon Patties
Classic Moroccan spices like cumin, cinnamon, lemon, mint flavor the patties that are taken for a dip into creamy yogurt sauce.
Get the recipe | Cookin’ Canuck
Smoked Salmon, Cream Cheese, and Cucumber Hand Pies with Fresh Dill
The original recipe calls for smoked salmon, but I have a feeling this leftover salmon would do just fine.
Get the recipe | Port and Fin
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