Sheet Pan Salmon and Potatoes

I have decided fish and potatoes are the hardest things to photograph. They are beige-ish foods on my beige plates. Then add the glare from the lemon butter that is coating both? Recipe for blurry pictures. Sorry.

We are working on continuing to eat what we have on hand and trying to turn our leftovers into new dishes so we can get two meals out of most things we make. I DO NOT care for leftovers. So, making things into new dishes is important to me. I made sure we had extra potatoes (my favorite) to make a second dish from.

Verdict: This was delicious. It was simple to make and had good flavor. Taste and adjust with a sprinkle of lemon, salt, and pepper before serving.

The leftover potatoes can be made into a delicious hash with fried eggs. Fry the potatoes and onions with the Dijon mustard and lemon juice butter coating and it adds a bit of a different flavor to it for a whole new dish!

Sheet Pan Salmon and Potatoes

  • Servings: 4 servings
  • Difficulty: easy
  • Print


  • 2 1/2 lbs. baby Yukon Gold potatoes, halved or quartered into 1″ pieces
  •  5 tablespoons olive oil, divided
  •  salt, to taste
  •  black pepper, to taste
  •  1/4 cup unsalted butter, melted
  •  3 tablespoons lemon juice
  •  3 tablespoons Dijon mustard
  •  4 (6 oz) salmon fillets
  •  parsley, for garnish if desired


  1. Preheat oven to 425 degrees. Cover the bottom of a large baking sheet with heavy duty aluminum foil and spray with cooking spray.
  2. Add the potatoes to the pan and evenly drizzle with 3 to 4 tablespoons olive oil, salt, and pepper. Toss potatoes to cover evenly.
  3. Bake for about 17-20 minutes, or until potatoes are about 75% done.
  4. While the potatoes are baking add the butter to a microwave safe bowl. Melt the butter. Add the lemon juice and Dijon mustard. Stir well.
  5. Remove the baking sheet from the oven and stir the potatoes. Add the salmon fillets to the pan and surround them with the potatoes. Drizzle the salmon with the remaining 2 to 3 tablespoons olive oil.
  6. Pour about 2/3 of the lemon butter Dijon mixture over the salmon fillets. Evenly drizzle the remaining one-third over the potatoes. Some of the mixture will runoff the salmon fillets.
  7. Season the salmon with salt and pepper.
  8. Bake for about 10-15 minutes, or until the salmon and potatoes are done. The salmon should flake easily with a fork and the potatoes should be fork tender. 
  9. Remove pan from oven and serve hot.

2 Comments Add yours

  1. Erika says:

    That’s a good kind of recipe. All in one pot. And the recipe sounds awesome. I love salmon and potatoes.

    Liked by 1 person

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