One-Pan Roasted Salmon with Herb-Crusted Potatoes and Mushrooms
A complete dinner featuring flaky salmon topped with herb breadcrumbs alongside perfectly roasted baby potatoes and mushrooms, all cooked together on a single sheet pan. The salmon gets a golden crust from buttery panko mixed with fresh parsley and thyme, while the vegetables caramelize in olive oil and red pepper flakes. This nutritious meal combines protein and vegetables in one easy dish that's perfect for busy weeknights or family dinners. The one-pan approach minimizes cleanup while delivering restaurant-quality flavors through simple roasting techniques.
Ingredients
- ⅓ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 lb baby red potatoes, cut into 1-inch pieces
- 8 oz white mushrooms, cut into fourths
- ¼ cup Progresso plain panko crispy bread crumbs
- 1 tablespoon butter, melted
- 1 tablespoon fresh Italian (flat-leaf) parsley, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 4 salmon fillets (4-oz), 1 inch thick
- 1 lemon, sliced
Instructions
- 1
Heat oven to 425°F and spray large rimmed baking sheet with cooking spray
- 2
Mix olive oil, salt and pepper flakes in large bowl and reserve 1 tablespoon
- 3
Toss potatoes and mushrooms with remaining oil mixture until coated
- 4
Place potatoes and mushrooms on baking sheet and bake 30 minutes
- 5
Stir vegetables and make room on baking sheet for salmon
- 6
Mix bread crumbs, melted butter, parsley and thyme in medium bowl
- 7
Add salmon to baking sheet with vegetables
- 8
Drizzle reserved oil mixture over salmon
- 9
Sprinkle bread crumb mixture over salmon
- 10
Bake 13 to 18 minutes until salmon flakes easily with fork, vegetables are tender and breadcrumbs are golden brown
- 11
Serve with lemon slices
Tips
Cut potatoes uniformly to ensure even cooking and tender results
Let salmon rest 2-3 minutes after baking to allow juices to redistribute
Use a meat thermometer to check salmon reaches 145°F internal temperature
Good to Know
refrigerate leftovers up to 3 days in airtight container
prepare herb breadcrumb mixture up to 1 day ahead
serve immediately while salmon is warm and vegetables are crispy
Common Mistakes
avoid overcrowding pan to prevent steaming instead of roasting
don't skip stirring vegetables halfway to ensure even browning
check salmon doneness with fork rather than guessing time
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen salmon fillets?
Yes, thaw completely first and pat dry before seasoning. Frozen fillets may need 2-3 extra minutes cooking time.
What if I don't have fresh herbs?
Use 1 teaspoon each dried parsley and thyme instead. Mix with breadcrumbs just before sprinkling on salmon.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently in 350°F oven for 8-10 minutes to maintain texture.