Sheet Pan Lemon Dijon Salmon with Roasted Potatoes
One-pan baked salmon with a tangy lemon-Dijon mustard glaze, roasted alongside crispy potatoes and carrots. Fresh herbs brighten the dish while everything cooks together on a single sheet. Perfect for weeknight dinners when you want restaurant-quality results without the cleanup. This version keeps vegetables separate during initial roasting so they develop color while the delicate salmon cooks gently at the end.
Ingredients
- 1 ½ lb salmon filets, patted dryhalibut filets1:1pescatariangluten-freedairy-freefish-free
similar flake texture, milder flavor
Full guide → - 3 tablespoon olive oil, divided
- 1 ½ teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon fresh lemon juice, plus slices for garnish
- 1 tablespoon Dijon mustardwhole grain mustard1:1vegetarianvegangluten-freedairy-free
note: reduces sharpness, increases texture
Full guide → - ½ teaspoon whole grain mustard
- 1 clove garlic, minced
- 2 tablespoon fresh parsley, minced
- 1 teaspoon fresh thyme
- 1 lb yellow potatoes, skin on and cubedfingerlings1:1vegetarianvegangluten-freedairy-free
keep skin, halve lengthwise
- 8 ounces baby carrots
Instructions
- 1
Preheat oven to 400F and line a large rimmed baking sheet with parchment.
- 2
Toss potatoes with oil, salt, and pepper; arrange on one side of pan in even layer.
- 3
Toss carrots with oil and salt; arrange next to potatoes.
- 4
Roast vegetables for 35 minutes.
- 5
While vegetables roast, whisk together oil, salt, pepper, lemon juice, Dijon mustard, whole grain mustard, garlic, parsley, and thyme in a bowl.
- 6
Remove pan from oven and place salmon skin-side down.
- 7
Spread half the glaze over salmon and bake for 8-10 minutes.
- 8
Remove from oven, spread remaining glaze over salmon and carrots if desired.
- 9
Bake for 3-5 minutes until fish flakes easily and fat renders.
Tips
Pat salmon completely dry before cooking to achieve crispy skin and even glaze browning.
Stagger vegetable roasting so potatoes and carrots finish tender at the same time the salmon cooks through.
Use fresh herbs if possible; their brightness balances the richness of the salmon oil and mustard depth.
Good to Know
Refrigerate leftovers in airtight container for up to 3 days. Reheat gently at 350F for 8-10 minutes to avoid overcooking salmon.
Prepare glaze and chop vegetables up to 8 hours ahead. Keep salmon filets on ice until 15 minutes before roasting. Do not assemble on pan until ready to bake.
Garnish with lemon slices and extra fresh parsley. Serve immediately with crusty bread or alongside roasted greens.
Common Mistakes
Do not skip patting salmon dry to avoid soggy skin and uneven glaze.
Do not overcrowd the sheet pan to ensure vegetables roast rather than steam.
Do not add salmon at the start to avoid dry, overcooked fish; stagger timing carefully.
Substitutions
keep skin, halve lengthwise
note: reduces sharpness, increases texture
Full guide →similar flake texture, milder flavor
Full guide →FAQ
Can I use frozen salmon filets?
Thaw completely in the refrigerator for 24 hours and pat very dry before cooking. Frozen salmon releases excess moisture which prevents browning and can make the glaze watery.
What if I do not have whole grain mustard?
Increase Dijon to 1.5 tablespoons for more sharpness, or substitute with stone-ground mustard. Omitting it entirely still works but reduces texture complexity.
How long can I keep leftovers and can I freeze them?
Refrigerate up to 3 days. Freezing is not recommended as salmon texture becomes dry and mushy upon thawing, though vegetables freeze better if separated.