Roasted Dijon Salmon and Potatoes

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This Dijon Salmon and Potatoes roast in the oven until the fish is juicy and flaky and the potatoes are soft and buttery. It’s a meal with simple pantry ingredients, yet flavorful and impressive!

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Table of Contents

Roasted Salmon and Potatoes

This sheet pan salmon dish is straight from the “quick and easy” folder of my recipes. This simple, healthy, and delicious dinner is great for busy weeknights or special meals. The Dijon and lemon juice keep the salmon juicy and add a ton of flavor. The roasted petite potatoes add texture and flavor to this Spring dish.

Potatoes may not be the first vegetable you think of when it comes to pairing with salmon. Usually, asparagus takes that place. But not here. Buttery gold baby potatoes are sliced in half and tossed with oil, then roasted until almost done. You can play here with baking time. Increase it if you want the potatoes more crispy.

Ingredients:

salmon: I used wild-caught coho salmon from Sitka Salmon Shares
potatoes: I used gold petite potatoes
oil: I used grapeseed, but olive oil can be used too
Dijon mustard
lemon juice
garlic
salt and pepper

salmon and potatoes ingredients 1 1 Dijon Salmon and Potatoes

How to make baked salmon with potatoes?

Start by washing potatoes. Slice each one in half and place in a bowl.
Toss potatoes with oil and salt and pepper.
Arrange potatoes on a baking sheet and roast for 15 minutes in preheated oven.

salmon and potatoes step 1 Dijon Salmon and Potatoes

Mix Dijon mustard, lemon juice, garlic, and butter in a bowl.
Season salmon with salt and pepper and brush with Dijon mixture.
Add salmon to potatoes on a baking sheet and bake for 8 to 10 minutes.

salmon and potatoes step 2 Dijon Salmon and Potatoes

What other vegetables pair well with salmon?

Other vegetables that go well with salmon (or other fish for that matter) include asparagus, broccoli, green beans, zucchini, etc. If you want a fresh vegetable salad, a creamy cucumber salad with dill is a great choice.

What salmon should I use?

For this recipe, I used a wild-caught coho salmon fillet, which I cut into two pieces. Each is about 2″ wide. It is a very pink and meaty salmon. Wild salmon is better than Atlantic salmon (the latter one is farmed, raised in crowded pens). Other great choices are sockeye, the king, or chinook. You can find companies that work with fishermen in Alaska and sell seafood subscription boxes, that offer premium salmon caught in the wild.

What potatoes are best for this dish?

I used petite gold potatoes because they are buttery, creamy, and cook quickly. I think they complement the salmon really well. Yukon gold are some of the best potatoes for roasting.

Storing leftovers and reheating:

Any leftovers should be stored in a container with a lid, in the fridge for up to 3 days.

To reheat cooked salmon, go slow and low. Preheat your oven to 275 degrees F and heat up the salmon for about 15 minutes or until the internal temperature reaches at least 125 degrees F.

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More seafood recipes:

For more recipes like this one, feel free to browse our Dinner category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!