A tangy mustard sauce flavors this sheet-pan salmon dinner with caramelized asparagus and potatoes for a super simple recipe with minimal clean-up.
Course Main Course
Cuisine American
Keyword salmon
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 482kcal
Ingredients
1lemon,sliced thinly
½lemon, juiced
1 ½tablespoonsgrainy mustard
1 ½tablespoonsdijon mustard
¼cupfresh dill, chopped and divided
Kosher salt and freshly ground black pepper
1 2-poundfilet steelhead or King salmon, skin on
1 ½poundssmall new potatoes, red or white
1poundthin stalk asparagus, woody stems removed
4-6clovesgarlic, peeled, left whole and smashed with the side of a knife
2tablespoonsextra-virgin olive oil
Instructions
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.