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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
Ingredients
- 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi–In this recipe, butter is added to the dressing that goes on the fish and the arugula, correct? I must have read the instructions 5 times to be sure, because I’ve never put butter on salad greens. Figuring it was a typo, I made a separate mustard vinaigrette for the greens. Although some guests weren’t fans of the potatoes, the fish was pretty, delicious, and timed perfectly!
Hi Laura! Thank you for trying out this recipe! Yes, the buttery dijon mixture acts as a dressing for the greens, but you can totally use all of it for the salmon and not put any on the greens! Have a great weekend! xT
Soo yummy! I had a zucchini that I cut in half and placed in the pan when I added the salmon instead of the greens in the recipe. Will become one of my go to salmon meals. I say go to as I already make several of your other salmon recipes.
Hey Sharon,
Happy Tuesday!! I’m so glad to hear this recipe turned out nicely for you, thanks a lot for making it!
The second time I made this I crumbled feta on top, completely changed the recipe and completed it! Try it
Yay!! Love to hear this, Rose! Thank you so much for making this recipe and your comment! Have a great weekend! xx
Simple to make yet packed with flavor. Made it for company… HUGE it! Potatoes elevated and the shaved asparagus and arugula….. just so good!
Hey Annamarie,
Wonderful!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
This recipe was a slam dunk – I accidentally used all the dressing (used only 3 tbsp of butter) for the salmon, saving none for the arugula. I improvised a bit by drizzling a little evoo and dashing some lemon juice + salt & pep on the arugula. Instead of panko bread crumbs, I used whole wheat bread crumbs and they still turned out crispy! Overall, great flavor, was filling and felt healthy. Will be making this again!
Hey Jess,
Happy Monday!! I’m thrilled to hear this recipe turned out nicely for you, thanks a bunch for making it! xx
I made this last night and we loved it! It was delicious!!
Hey Lori,
Yay!! Happy Friday! Love to hear you enjoyed this recipe, thanks a bunch for making it! xx
This was really unappetizing unfortunately
Hi Dara,
Sorry to hear this. Was there something specific that I can help with? Please let me know! xx
Absolutely loved this recipe! The crispy panko potatoes and zesty Dijon salmon were a delightful combination.
Hey there,
Happy Monday! Love to hear this dish turned out nicely for you, thanks a lot for giving it a try! xx
The sauce is king.
And, one sheet pan?? Oh, yes.
Thanks so much, Lynn!! Love to hear you enjoyed this recipe, I appreciate you making it! xx
When do you cook the asparagus?
Hi Megan,
You are going to add that in step 5. Please let me know if you have any other questions! xx
My husband loved this and asked to keep it in rotation
Hi Michelle,
Amazing! So glad to hear this recipe turned out nicely for you, I appreciate you making it! Have a great day!
This recipe was perfect! The sauce was amazing
Thanks a lot, Haylie! I appreciate you making this recipe and your comment, love to hear it turned out well!🌼
Curious if anyone has ever tried this dressing with a whitefish? Not super into salmon but this sounds delicious!
Hi Danielle,
So sorry, I have not tested that, but I think it would work nicely with cod or halibut. Let me know if you give this recipe a try! xx
It’s been a while since you’ve shared a seafood recipe. Do you ever cook with fish other than salmon? Do you plan on sharing any non-salmon fish recipes soon?
Hi Deb,
I do! It really just depends what I can find in my local grocery store. Is there a specific seafood you would like to see more of? Here are some other options you might enjoy:
https://www.halfbakedharvest.com/spicy-fish-tacos/
https://www.halfbakedharvest.com/chimichurri-butter-shrimp/
https://www.halfbakedharvest.com/seared-scallop-ravioli-with-lemon-rosemary-butter-sauce/
https://www.halfbakedharvest.com/mushroom-and-clam-pasta/
https://www.halfbakedharvest.com/garlic-butter-scallops/
https://www.halfbakedharvest.com/crispy-rice-spicy-tuna-stacks/
There’s plenty more on the blog too:) I hope this helps! xx
Is it possible to make this with chicken instead of salmon?
Hey Chloe,
Totally! You might also like this recipe:
https://www.halfbakedharvest.com/sheet-pan-lemon-rosemary-dijon-chicken/
I hope this helps! Please let me know if you have any other questions! xT