Ingredients
Potatoes
- 1 pound potatoes, cut into 1/2 inch chunks
- 6 tablespoons salted butter, divided
- Salt and black pepper, to taste
Dijon Mustard Dressing
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 small shallot, chopped
- 2 tablespoons fresh chopped thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 4 tablespoons melted salted butter (from the 6 tablespoons total)
Salmon and Topping
- 2 pounds (4 fillets) wild-caught salmon
- 1/2 cup panko breadcrumbs
- 3 tablespoons sesame seeds
- 1 clove garlic, chopped
Greens
- 2-3 cups arugula or shaved asparagus
- 1/4 cup fresh chopped dill
Instructions
- Preheat and roast potatoes: Preheat your oven to 450°F. Toss the potato chunks with 2 tablespoons of melted butter, season well with salt and black pepper, then spread in a single layer on a baking sheet. Roast the potatoes for 15 minutes or until tender, stirring once halfway through.
- Prepare Dijon dressing: While the potatoes roast, whisk together the grainy and smooth Dijon mustards, lemon juice, chopped shallot, cayenne pepper, fresh thyme, salt, black pepper, and 4 tablespoons of melted butter until smooth and well combined.
- Add topping and salmon: Remove the partially cooked potatoes from the oven. Toss them with panko breadcrumbs, sesame seeds, and chopped garlic evenly. Place the salmon fillets on the baking sheet alongside the potatoes, then pour half of the Dijon dressing over the salmon to coat.
- Bake and broil salmon: Return the baking sheet to the oven and bake for 10 minutes, or until the salmon is cooked through to your liking. In the last minute, switch the oven to broil and broil the salmon briefly until lightly charred on top—watch closely to prevent burning.
- Toss greens with dressing: In a bowl, combine the arugula or shaved asparagus with chopped dill and dress with 1 to 2 tablespoons of the remaining Dijon dressing. Season with salt and black pepper to taste.
- Serve: Spoon the remaining Dijon dressing over the baked salmon. Plate the salmon and crispy sesame panko potatoes and top with the dressed greens. Serve immediately and enjoy your vibrant sheet pan meal.
Notes
- Use wild-caught salmon fillets for best flavor and texture.
- Adjust cayenne pepper amount based on your preferred spice level.
- If you prefer, substitute the arugula with shaved asparagus or other peppery greens.
- Watch the broiling step carefully to avoid burning the salmon.
- This recipe is perfect for a quick weeknight dinner, with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
