Hey y’all! If you love meals that are bursting with flavor, super simple to prep, and a breeze to clean up, this Sheet Pan Lemon Dijon Baked Salmon and Potatoes is about to become your new favorite. The tangy lemon Dijon marinade brings out the rich flavors of tender Salmon, while golden roasted potatoes and crisp green beans make this a one-pan wonder perfect for busy weeknights, casual get-togethers, or cozy dinners at home. Let’s get cooking!
Why You’ll Love This Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Quick and easy – Everything bakes on one sheet pan for minimal fuss and cleanup!
- Packed with bright, zesty, and savory flavors to wow your tastebuds.
- Healthy with omega-3-rich salmon and plenty of veggies.
- Perfect for weeknight dinners, meal prep, or special occasions.
- Customizable with your favorite veggies or seasoning swaps.
Ingredients for Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- 4 (5-6 oz) salmon fillets, skin-on or skinless
- 1.5 lbs baby potatoes, halved
- 8 oz green beans, trimmed
- 2 tbsp olive oil, divided
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 lemon, juiced and zested
- 2 tbsp Dijon mustard
- 2 tsp honey or maple syrup
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- Fresh parsley, chopped, for garnish (optional)
- Extra lemon wedges for serving
Directions for Sheet Pan Lemon Dijon Baked Salmon and Potatoes
1. Prep the Sheet Pan and Vegetables
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread potatoes in a single layer on the prepared sheet pan.
2. Start Roasting the Potatoes
- Roast the potatoes for 15 minutes to give them a head start so they’re tender and golden by the time the salmon is cooked.
3. Prepare the Lemon Dijon Marinade
- In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey, minced garlic, dried thyme, and remaining 1 tablespoon olive oil.
4. Add Salmon and Green Beans
- After the potatoes have roasted for 15 minutes, remove the pan from the oven and push the potatoes to one side. Arrange the salmon fillets and green beans on the other side of the pan. Lightly season the salmon and green beans with salt and pepper.
- Spoon or brush the lemon Dijon marinade generously over each salmon fillet and drizzle the rest over the green beans.
5. Bake the Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Return the pan to the oven and bake for another 12-14 minutes, until the salmon is just opaque and flakes easily with a fork, and the potatoes are fork-tender. (Internal temperature should reach 145°F/63°C for salmon).
6. Garnish and Serve
- Squeeze extra lemon over the salmon, sprinkle fresh parsley, and serve immediately with extra lemon wedges.
Notes & Expert Tips for Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Cut potatoes to similar sizes for even roasting.
- Use a meat thermometer to avoid overcooking your salmon; more on safe temperatures at the Food Safety website.
- If using frozen salmon, thaw completely and pat dry before marinating for best texture (Serious Eats: How to Cook Salmon).
Variations on Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Herb Swap: Substitute thyme with dill or oregano for a Mediterranean spin.
- Vegetable Mix-up: Try asparagus, broccoli, or brussels sprouts instead of green beans.
- Spicy Kick: Add 1/4 tsp red pepper flakes to the marinade for heat.
Required Equipment for Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Large rimmed sheet pan (baking tray)
- Parchment paper or aluminum foil
- Mixing bowls
- Whisk or small fork
- Cooking brush (optional, for marinade)
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To reheat, place on a sheet pan and warm in the oven at 350°F (175°C) for 8-10 minutes, or until heated through.
- Not recommended for freezing as texture of potatoes and green beans may change.
Pairings & Serving Recommendations for Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Pair with a crisp green salad and a glass of chilled Sauvignon Blanc.
- Serve alongside a dollop of Greek yogurt or tzatziki for extra creaminess (Tzatziki Recipe).
- Add crusty bread for soaking up all the zesty juices.
Pro Tips for Perfect Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Don’t overcrowd the pan; give ingredients room to roast for crisp, golden edges (Bon Appétit: Sheet Pan Tips).
- For extra caramelization, broil for the last 2 minutes—but watch closely!
- Marinate the salmon up to 30 minutes in advance for deeper flavor.
FAQ: Sheet Pan Lemon Dijon Baked Salmon and Potatoes
- Can I use another type of fish?
- Yes! Trout or cod work well—just adjust cooking time as needed.
- Is it okay to prepare this recipe ahead?
- You can prep the marinade and cut veggies a day ahead, but bake fresh for best results.
- Can I double the recipe?
- Absolutely! Use two sheet pans and switch rack positions halfway through roasting for even cooking.
Enjoy your delicious, fuss-free Sheet Pan Lemon Dijon Baked Salmon and Potatoes for dinner tonight!
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1.5 lbs baby potatoes, halved
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
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2In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried thyme. Spread the potatoes evenly on the prepared baking sheet.
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3Roast the potatoes for 15 minutes in the preheated oven.
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4While the potatoes roast, mix together Dijon mustard, remaining 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
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5Push the potatoes to the sides of the pan and place the salmon fillets in the center. Brush the lemon Dijon mixture evenly over the salmon fillets.
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6Return the pan to the oven and bake for 10 minutes, or until the salmon is cooked through and potatoes are golden. Garnish with chopped fresh parsley and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
34 gg
Fat:
17 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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