Sheet Pan Dijon Salmon and Panko Potatoes.

Sheet Pan Dijon Salmon and Panko Potatoes — crispy panko and sesame seed-crusted potatoes roasted alongside lemon and Dijon-glazed salmon. Everything cooks together on one pan, making this a perfect option for busy weeknights or effortless entertaining. Finish it off with a handful of fresh greens for a simple, flavorful meal that’s just so delicious.

Lately, I’ve rediscovered my love for lemon Dijon dressing. Back when I first started cooking—in middle school!—I used to make big tossed salads with this dressing all the time.

In the spring and summer, my dad would grow baby arugula, fresh herbs (mostly basil and dill), and plenty of cherry tomatoes. I loved walking into his garden, picking a few things, and creating a simple salad for dinner.

Lemon Dijon dressing was probably the first homemade dressing I ever made, and I was obsessed. I’d add a generous pinch of cayenne for some heat and toss it all with arugula, basil, dill, and juicy tomatoes.

Then I’d add lots of cheese—usually sharp cheddar or Parmesan, depending on what we had in the fridge. It was so simple, but seriously delicious.

And now, I’ve found that the same dressing is amazing on roasted salmon! When I make this sheet pan dinner, I like to serve it with a fresh arugula salad on top, or sometimes I’ll shave some asparagus to make a light spring salad. Either way, it’s a perfect match.

Here are the details

Ingredients 

• baby potatoes
• salted butter
• grainy dijon mustard
• dijon mustard
• lemon juice
• shallots
• fresh thyme
• cayenne pepper
• wild-caught salmon or 4 fillets
• panko breadcrumbs
• sesame seeds
• garlic
• arugula or shaved asparagus
• dill

Special Tools

Just a sheet pan! I love Caraway Home pans, but they’re more of an investment.

Steps

Step 1: start with the potatoes

Give the potatoes a head start on cooking! Place them on a sheet pan and toss with some melted butter, salt, and pepper. Now roast until they’re just starting to get tender.

Step 2: The dressing

While the potatoes are cooking, mix up the dressing.

In a bowl, whisk together melted butter, grainy dijon mustard, lemon juice, shallots, cayenne pepper, fresh thyme, and season with salt and pepper.

Step 3: toss the potatoes

Pull the potatoes out of the oven, now add panko breadcrumbs, sesame seeds, and garlic. I usually add some extra butter too!

Step 4: get the salmon cooking

Scoot the potatoes to the side and add the salmon to the pan, then the dressing.

Roast everything until the salmon is cooked to your liking, around 10 minutes.

Step 5: the greens

You can use shaved asparagus or arugula. Or use them both!

Toss with fresh dill and a couple spoonfuls of the dijon dressing.

Step 6: serving

When the dish is done, top the salmon with any remaining dressing, and then the fresh tossed greens!

The only thing I’d add is a good piece of crusty bread for mopping up the yummy sauces on the pan. So good!

The salmon is perfectly seasoned, and the potatoes are addictively delicious. If you have leftovers, simply save them in an airtight container in the fridge.

Looking for other seafood dinners? Here are a few to try:

20 Minute Honey Garlic Butter Shrimp

Garlic Butter Creamed Spinach Salmon

20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa

Lastly, if you make this Sheet Pan Dijon Salmon and Panko Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Dijon Salmon and Sesame Panko Potatoes

4.58 from 14 votes

4

by Tieghan Gerard

calories 657kcal

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Prep20 minutes mins

Cook25 minutes mins

Total45 minutes mins

An easy, flavorful one-pan meal perfect for weeknight dinners or effortless entertaining!

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Ingredients 

1x2x3x

• ▢ 1 pound potatoes, cut into 1/2 inch chunks
• ▢ 6 tablespoons salted butter
• ▢ salt and black pepper
• ▢ 2 tablespoons grainy dijon mustard
• ▢ 1 tablespoons dijon mustard
• ▢ 2 tablespoons lemon juice
• ▢ 1 small shallot, chopped
• ▢ 2 tablespoons fresh chopped thyme
• ▢ 1/2 teaspoon cayenne pepper
• ▢ 2 pounds (or 4 fillets) wild-caught salmon
• ▢ 1/2 cup panko breadcrumbs
• ▢ 3 tablespoons sesame seeds
• ▢ 1 clove garlic, chopped
• ▢ 2-3 cups arugula or shaved asparagus
• ▢ 1/4 cup fresh chopped dill

Instructions 

• 1. Preheat oven to 450°F.

  2. On a baking sheet, toss the potatoes with 2 tablespoons melted butter. Season with salt and pepper. Roast for 15 minutes, or until tender. 

  3. Meanwhile, whisk together both mustards, the lemon juice, shallot, cayenne, thyme, salt, pepper, and 4 tablespoons melted butter.

  4. Grab the potatoes from the oven. Toss with panko, sesame seeds, and garlic. Add the salmon to the baking sheet, then pour 1/2 of the dijon dressing over the salmon. Bake for 10 minutes, or until the salmon reaches your desired doneness. During the last minute, switch the oven to broil and broil until lightly charred. Watch closely.

  5. In a bowl, toss the arugula/shaved asparagus and dill with 1-2 tablespoons of the dijon dressing. Season with salt and pepper.

  6. Spoon the remaining dressing over the salmon. Serve the salmon and potatoes topped with greens. Enjoy!

Nutrition

Calories: 657kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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