There’s something undeniably comforting about a one-pan meal, especially after a long day. Picture this: the aroma of lemon and Dijon wafting through your kitchen as crispy panko-coated potatoes roast to golden perfection beside succulent salmon. This Sheet Pan Dijon Salmon and Panko Potatoes dish transforms a simple weeknight dinner into an experience that feels both luxurious and effortless.
This vibrant plate not only dazzles the eyes with its colors but also dances across your palate with a delightful mix of textures—from the crispiness of the potatoes to the tender, flaky salmon. Whether you’re seeking a quick meal to make after a busy day or a crowd-pleasing dish for entertaining friends, this recipe has your back. With the potential for tasty variations, you’re sure to find the perfect combination to suit any palate. So, let’s roll up our sleeves and dive into the deliciousness together!
Why love Sheet Pan Dijon Salmon and Panko Potatoes?
Deliciously easy: This recipe requires minimal prep, making weeknight dinners a breeze.
Flavorful crunch: Crispy panko potatoes perfectly complement the tender, mustard-glazed salmon.
Versatile options: Swap out salmon for chicken or toss in your favorite greens—customization is key!
One-pan magic: Cleanup is simple, letting you enjoy more time with family or friends.
Health-conscious: Packed with nutrients and healthy fats, this dish is both wholesome and satisfying.
Sheet Pan Dijon Salmon and Panko Potatoes Ingredients
For the Potatoes
• Potatoes – Provide the hearty base for the dish, cut into 1/2 inch chunks for even cooking.
• Salted Butter (6 tablespoons) – Adds richness and moisture to both the potatoes and dressing; substitute with olive oil for a dairy-free option.
• Salt and Black Pepper – Seasoning to enhance the dish’s overall flavor; adjust according to taste.
• Panko Breadcrumbs (1/2 cup) – Creates a crispy topping for the potatoes; use gluten-free breadcrumbs if needed.
• Sesame Seeds (3 tablespoons) – Adds a nutty flavor and crunch to the dish; omit for a nut-free version.
• Garlic (1 clove, chopped) – Enhances the overall flavor with its aromatic qualities; garlic powder works as a substitute.
For the Salmon and Dressing
• Wild-Caught Salmon (2 pounds or 4 fillets) – The star protein of the meal, offering healthy fats and rich flavor.
• Grainy Dijon Mustard (2 tablespoons) – Contributes a tangy flavor that complements the salmon; regular Dijon can also be used.
• Dijon Mustard (1 tablespoon) – Further enhances the mustard flavor profile in the dressing.
• Lemon Juice (2 tablespoons) – Brightens the dish and adds acidity; lime juice can be a delightful alternative.
• Shallot (1 small, chopped) – Provides a mild onion flavor in the dressing; substitute with red onion for a quick prep alternative.
• Fresh Chopped Thyme (2 tablespoons) – Herb flavoring that pairs wonderfully with both salmon and potatoes; fresh rosemary can be used as well.
• Cayenne Pepper (1/2 teaspoon) – Adds a hint of heat to the dressing; smoked paprika offers a different flavor twist.
• Fresh Chopped Dill (1/4 cup) – Fresh herb that brings a refreshing flavor to the meal.
For Serving
• Arugula or Shaved Asparagus (2-3 cups) – Fresh greens to serve on top, adding a peppery bite; spinach or mixed greens are great substitutes.
This Sheet Pan Dijon Salmon and Panko Potatoes recipe makes dinner both easy and exciting! Enjoy the vibrant flavors and delicious textures that await you.
How to Make Sheet Pan Dijon Salmon and Panko Potatoes
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Preheat the oven to 450°F (230°C). This initial step is crucial to achieving golden, crispy potatoes and perfectly cooked salmon.
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Prepare Potatoes: On a baking sheet, toss the cut potatoes with 2 tablespoons of melted butter. Season with salt and pepper, then roast them for 15 minutes until they soften and begin to brown.
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Mix Dressing: In a bowl, whisk together the grainy Dijon mustard, regular Dijon, lemon juice, chopped shallot, cayenne, thyme, salt, pepper, and 4 tablespoons of melted butter. This dressing will add a scrumptious tang to your salmon.
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Combine Ingredients: After 15 minutes, pull the potatoes from the oven. Toss them with panko, sesame seeds, and garlic. Place the salmon fillets on the baking sheet and pour half of the Dijon dressing over the fish.
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Bake: Return the baking sheet to the oven and bake for 10 minutes or until the salmon is cooked to your liking. For a charred finish, switch to broil during the last minute—keep an eye on it!
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Prepare Greens: In a bowl, toss the arugula or shaved asparagus with the remaining dressing and fresh dill. Don’t forget to season with a bit of salt and pepper to elevate the flavors.
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Serve: Spoon the remaining dressing over the salmon fillets. Serve the dish alongside the crispy potatoes, all topped with your fresh greens for a beautiful presentation.
Optional: Garnish with extra dill for a fresh touch before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sheet Pan Dijon Salmon and Panko Potatoes are perfect for meal prep enthusiasts! You can prepare the potatoes and dressing up to 24 hours in advance, making weeknight dinners a breeze. Simply chop the potatoes and toss them with melted butter, salt, and pepper, then store them in an airtight container in the refrigerator. The dressing can also be mixed and refrigerated; just give it a good stir before use to recombine the ingredients. When you’re ready to cook, roast the potatoes for 15 minutes, add the panko, sesame seeds, and salmon, and bake everything for 10 minutes. This way, dinner will be just as delicious and effortless!
What to Serve with Sheet Pan Dijon Salmon and Panko Potatoes?
Crafting the perfect meal experience enhances the joy of sharing a delicious dish like this one.
- Crusty Bread: Perfect for mopping up the tangy Dijon sauce, adding a satisfying chew to every bite.
- Garlic Green Beans: Tender-crisp green beans sautéed with garlic offer a refreshing crunch and brighten the plate.
- Citrus Salad: A zesty salad with orange slices and baby spinach is a lovely contrast to the savory salmon.
- Roasted Brussels Sprouts: Slightly charred and seasoned, they complement the dish’s flavors while adding a delightful texture.
- Quinoa Pilaf: Nutty quinoa, mixed with herbs, provides a protein-packed side that balances out the meal beautifully.
- Chilled Rosé: A glass of chilled rosé wine enhances the meal with its refreshing fruit notes and acidity, making the flavors pop.
- Lemon Sorbet: A light and refreshing dessert that cleanses the palate after the rich, savory salmon.
- Herbed Couscous: Fluffy couscous seasoned with fresh herbs takes on the flavors from the salmon, creating a harmonious dish.
- Steamed Asparagus: Cooked lightly and dressed in olive oil, the crispiness offers a delightful bite and pairs well with the salmon’s texture.
Sheet Pan Dijon Salmon Variations
Feel free to get creative with your dish and try out these exciting twists!
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Chicken Substitute: Swap salmon for chicken thighs or breasts for a delicious alternative. Adjust cooking time as needed to ensure the chicken is cooked through.
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Sweet Potato Swap: Use sweet potatoes instead of regular potatoes for a touch of sweetness and added nutrients. They’ll still get wonderfully crispy!
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Herb Infusion: Experiment with different herbs like rosemary, oregano, or basil. Each herb brings its unique aroma and flavor that can elevate the dish.
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Spice It Up: Add a sprinkle of red pepper flakes or sliced jalapeños for a spicy twist. Adjust the amount to your heat preference for that extra kick!
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Nutty Flavor Boost: Substitute sesame seeds with chopped pecans or walnuts for a crunchier texture and nutty flavor. This nutty twist pairs excellently with the Dijon glaze.
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Citrus Zing: Substitute lemon juice with orange juice for a fruity tang that brightens the flavors. This change will give your dish a delightful and unexpected sweetness.
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Green Variations: Swap out arugula for kale or use blanched green beans to give a different texture and flavor to your greens. Both options provide a lovely crunch!
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Panko Alternative: Try crushed tortilla chips or cornflake crumbs for the topping. They’ll give an added crunch with a different flavor profile, making the dish your own!
How to Store and Freeze Sheet Pan Dijon Salmon and Panko Potatoes
Fridge: Store leftover salmon and potatoes in an airtight container for up to 3 days. This way, you can enjoy the flavors again without losing quality.
Freezer: For longer storage, freeze the cooled salmon and panko potatoes in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for about 15–20 minutes or until heated through for the best texture and flavor. Avoid the microwave if possible, as it may make the potatoes soggy.
Labeling: If freezing, be sure to label your container with the date and contents to keep track of your delicious Sheet Pan Dijon Salmon and Panko Potatoes!
Expert Tips for Sheet Pan Dijon Salmon and Panko Potatoes
Even Cuts Matter: Ensure the potatoes are cut into uniform 1/2 inch chunks to promote even cooking and crisping.
Watch the Time: For perfectly crispy potatoes, let them roast longer if your salmon is cooking faster.
Use Fresh Ingredients: Fresh herbs like thyme and dill make a world of difference in flavor. Dried herbs can be a weaker substitute.
Broil at the End: For a beautiful charred finish on your salmon, switch to broil for the last minute—but keep a close eye on it!
Customize Your Greens: If arugula or shaved asparagus isn’t available, feel free to use spinach or mixed greens to match your taste.
Leftovers Galore: This dish stores well! Keep any leftovers in an airtight container in the fridge for up to three days.
Sheet Pan Dijon Salmon and Panko Potatoes Recipe FAQs
How do I select the right potatoes for this recipe?
Look for firm, medium-sized potatoes with smooth skins, avoiding any with dark spots or blemishes. I highly recommend Yukon Gold or red potatoes for their creaminess, but you can also use sweet potatoes for a different twist!
What’s the best way to store leftovers?
Store your leftover salmon and panko potatoes in an airtight container in the refrigerator for up to 3 days. Make sure they are fully cooled before sealing to keep them fresh and flavorful.
Can I freeze the salmon and potatoes?
Absolutely! For optimal flavor preservation, freeze the cooled salmon and panko potatoes in a freezer-safe container for up to 3 months. When you’re ready to enjoy them again, thaw in the fridge overnight before reheating.
What if my potatoes aren’t crispy enough after baking?
If your potatoes aren’t as crispy as you’d like, try letting them roast a little longer, checking every few minutes until they achieve that beautiful golden brown. Alternatively, you can broil them for the last couple of minutes—just keep a close watch to prevent burning!
Are there any dietary considerations for this recipe?
Yes! If you’re cooking for someone with gluten sensitivities, make sure to use gluten-free panko breadcrumbs. Also, if you have a seafood allergy, consider substituting the salmon with chicken to keep things delicious and safe.
How can I customize this dish?
The more the merrier! You can experiment by swapping salmon for chicken or using a variety of greens such as spinach or mixed greens instead of arugula. You can also play around with different herbs like parsley or cilantro for a fresh new flavor.
Crispy Sheet Pan Dijon Salmon and Panko Potatoes Delight
Ingredients
Equipment
Method
- Preheat the oven to 450°F (230°C).
- On a baking sheet, toss the cut potatoes with 2 tablespoons of melted butter. Season with salt and pepper, then roast them for 15 minutes until they soften and begin to brown.
- In a bowl, whisk together the grainy Dijon mustard, regular Dijon, lemon juice, chopped shallot, cayenne, thyme, salt, pepper, and 4 tablespoons of melted butter.
- After 15 minutes, pull the potatoes from the oven. Toss them with panko, sesame seeds, and garlic. Place the salmon fillets on the baking sheet and pour half of the Dijon dressing over the fish.
- Return the baking sheet to the oven and bake for 10 minutes or until the salmon is cooked to your liking.
- In a bowl, toss the arugula or shaved asparagus with the remaining dressing and fresh dill. Season with a bit of salt and pepper to elevate the flavors.
- Spoon the remaining dressing over the salmon fillets. Serve the dish alongside the crispy potatoes, all topped with your fresh greens.