Imagine a dinner that's not just delicious, but incredibly easy to prepare - welcome to the ultimate Mustard Salmon Sheet Pan Dinner! In just 30 minutes, you'll transform simple ingredients into a restaurant-worthy meal that will have your family and guests begging for seconds. This one-pan wonder combines perfectly roasted salmon, crispy baby potatoes, and tender asparagus, all brought together with a tantalizing Dijon mustard glaze that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tbsp Dijon mustard
- 1 lb asparagus, trimmed
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash and halve the baby potatoes. Trim the woody ends from the asparagus spears. Pat the salmon fillets dry with paper towels to ensure proper seasoning and browning.
- In a small bowl, mix Dijon mustard with 1 tablespoon of olive oil, creating a smooth marinade for the salmon.
- Arrange the halved potatoes on the sheet pan, drizzle with remaining olive oil, and season with salt and pepper. Roast the potatoes for 10 minutes to start their initial cooking process.
- Remove the sheet pan from the oven and push potatoes to one side. Arrange the asparagus and salmon fillets on the pan.
- Brush the salmon fillets generously with the prepared Dijon mustard mixture. Sprinkle additional salt and black pepper over the fish and vegetables.
- Return the sheet pan to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
- Check the salmon's internal temperature, which should reach 145°F (63°C) for safe consumption. The potatoes should be golden and crispy.
- Remove from the oven and let rest for 2-3 minutes. Serve immediately, garnishing with fresh herbs like dill or parsley if desired.
Tips
- Always pat your salmon fillets dry before seasoning to ensure a perfect golden crust and better flavor absorption.
- Use parchment paper or aluminum foil for easy cleanup and to prevent sticking.
- Roast potatoes first to give them a head start and achieve that crispy exterior.
- Don't overcook the salmon - it should be just opaque and flake easily at 145°F.
- For extra flavor, consider adding fresh herbs like dill or thyme before serving.
- Choose fresh, high-quality salmon for the best taste and texture.
- Let the dish rest for a few minutes after cooking to allow flavors to settle and juices to redistribute.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 22g
Protein: 35g
Fat: 22g
Saturated Fat: g
Cholesterol: 90mg
