Flaky salmon coated in a mouth-watering lemony Dijon mustard glaze baked with crispy potatoes and carrots makes you a Sheet Pan dinner ROCK STAR! Perfect for those busy days when you want deliciousness without the fuss!
Where are my salmon fans? This is one of those dishes that, even if you’re fearful of making fish, you can relax about.
This recipe is SO EASY to make that it’s practically foolproof! Plus I give you lots of tips on how to choose salmon as well as other fish and veggie substitutions!
Let’s going shopping!
Ingredient Shopping List
These items are ones that you may already have on hand but if not, your local grocery store should have these.
Veggies & Herbs
- Fresh Parsley (flatleaf is best) and Thyme
- Yellow Potatoes or baby yellow potatoes
- Baby Carrots or you can totally use large carrots cut up into pieces
- Salmon Filets – If you live local to get fresh salmon, great! You want skin-on, deboned. King or Sockeye preferably
- Olive oil – you can also use avocado or grapeseed oil
- Mustards – both Dijon and Whole Grain
Let’s Make This Salmon Recipe!
Since the potatoes and carrots will take considerbly longer to make than the salmon we need to cook them first.
- Preheat the oven to 400F and line a rimmed baking sheet with parchment. I don’t like using foil as foil tends to stick to the fish and potatoes.
- Coat the potatoes and carrots with oil and seasonings then place them on the baking sheet. Now if you don’t like your stuff to touch (fish and veggies) you can totally use 2 smaller baking sheets.
- Roast the veggies until 75% done.
- While the veggies are cooking, prepare your salmon and dijon sauce.
How to Pick Perfect Salmon
- The Sniff Test – Like most fresh fish, salmon shouldn’t smell fishy. It should have a light salty, oceanic smell
- Appearance – Whether fresh or frozen, the salmon should appear moist and vibrant. There should be no brown spots or where the skin has started to curl up. And you defnitely don’t want anywhere the skin is separated from the flesh (well unless you’re buying skinless)
- Coloring – As mentioned the coloring should be vibrant in shades of a deep coral to a vibrant pink.
Lemon Dijon Mustard Sauce
Just going to tell you right now – this sauce is RIDICULOUS!
I’ve made it countless times and used it on other types of fish as well as chicken and over roasted veggies.
- To a bowl, add olive oil, salt, pepper, lemon juice, Dijon, whole grain mustard, garlic, parsley, and thyme. Whisk until well combined. Set aside. That’s it!
Glazing The Salmon
- When it’s time to cook the salmon, pull the hot pan out of the oven and place the salmon on the pan, skin-side down.
- Add half of the glaze overtop of the flesh and bake for about ~8-10 minutes.
- After 8-10 minutes, remove from the pan from the oven and pour the rest of the glaze overtop of the salmon.
- If you want, you can totally pour some of the glaze over the carrots (and potaotes) if desired. I, personally, LOVED the flavors this glaze gave the carrots.
- Put it back into the oven for a few more minutes just until the fish is cooked through.
How to Tell if Salmon is Done
The Flake Test
Take a fork or your finger and gently press down on the top of the filet. It should feel soft and tender. The flesh should flake very easily.
The Look Test
Salmon should be opaque on the outside and slightly translucent on the inside.
As you can see, this is a super easy meal that is perfect for a family or for leftovers.
Have a smaller family like I do, just halve the recipe and make 2 filets.
This is such a great dish to serve for a dinner party or when you want to impress someone.
Salmon is so healthy and good for you!
- Rich in Omega-3 Fatty Acids
- Excellent Source of Protein
- High in Vitamins and Minerals
Have Salmon Leftovers?
- Salads – you can either warm up the salmon or leave it cold. It’s great with arugula, radishes and other veggies
- Wrap – Add the salmon (warm or chilled) to a wrap with corn, bell peppers, tomatoes, spinach, and other healthy veggies
- Buddah Bowl – add warmed salmon to rice/cauliflower rice or quinoa. Add in beans, corn, peppers, onions, and carrots
- Pasta – Add flaked salmon to pasta salad with spring peas, dill, and scallions
How to Reheat Salmon
While it’s not necessary to reheat cooked salmon, you can reheat it.
- Preheat the oven to 275F. To a baking dish add the salmon, cover loosely with foil and a bit of water or moisture and reheat for about 10-15 minutes or until the internal temp is ~125F.
Never, EVER, microwave. It STINKS to high heavens and it will dry out!
- Salmon – Steelhead trout, Cod Loins, Halibut Loins all work really well with this. You may have to shorten the cooking time slightly so just watch your fish. When it flakes, it’s done!
- Carrots – asparagus or brussels sprouts would be a great swap!
- Potatoes – Rutabaga would be perfect keto-friendly swap!
- 1 1/2 lb salmon filets, patted dry
- 3 tablespoon olive oil, divided
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1 tablespoon fresh lemon juice plus lemon slices for garnish
- 1 tablespoon Dijon mustard
- 1/2 teaspoon whole grain mustard
- 1 clove garlic, minced (1 teaspoon)
- 2 tablespoon fresh parsley minced (1 teaspoon dried)
- 1 teaspoon fresh thyme (1/2 teaspoon)
- 1 lb yellow potatoes, skin on and cubed
- 8 ounces baby carrots
- Preheat the oven to 400F and line a large rimmed baking sheet with parchment. Add the cubed potatoes to one side of the pan and the carrots in the middle. To a bowl add the potatoes, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; mix to coat evenly. Place to one side of the pan in an even layer. In the same bowl add the carrots, 1 tablespoon oil and 1/2 teaspoon of salt; mix to coat evenly and place next to the potatoes. Bake for 35 minutes.
- While the veggies are cooking, make the glaze. To a bowl add 1 tablespoon oil, rest of the salt, pepper, lemon juice, Dijon, whole grain mustard, garlic, parsley and thyme. Whisk until well combined. Set aside.
- When the 35 minutes is up, remove the pan from the oven and place the salmon filets, skin-side down. Spread on half of the lemon Dijon glaze over the salmon and bake for 8-10 minutes. Remove from the oven, add the rest of the glaze over top of the salmon (and carrots if desired) and bake for another 3-5 minutes or until the fish flakes easily with a fork and the fat has rendered.
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