Mustard Salmon Sheet Pan Dinner Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - lemon , sliced thinly
  • 1/2 - lemon, juiced
  • 1 1/2 tablespoons - grainy mustard
  • 1 1/2 tablespoons - Dijon mustard
  • 1/4 cups - fresh dill , chopped and divided
  • - kosher salt and freshly ground black pepper
  • 2 pounds - filet steelhead or King salmon, with skin on
  • 1 1/2 pounds - small new potatoes (red or white)
  • 1 pounds - thin stalk asparagus, woody stems removed
  • 4 cloves - to 6 cloves garlic, peeled, left whole, smashed with side of a knife
  • 2 tablespoons - olive oil
  • Directions:

    Preheat the oven to 450 degrees F.

    Line an 18 X 13 inch sheet pan with aluminum foil. Scatter the lemon slices on the pan.

    In a small bowl, mix the lemon juice, grainy mustard and Dijon mustard together. Season with salt and pepper and 1 teaspoon of the fresh dill. Place the salmon on the sheet pan and rub with the mustard sauce. Season with kosher salt and black pepper.

    Thinly slice the potatoes (I leave the skins on) and place in a bowl with the asparagus and smashed garlic cloves. Drizzle with the olive oil, season with salt and pepper and toss to coat. Scatter the vegetables on the sheet pan as evenly as possible. Season with more salt and pepper if desired.

    Bake the salmon and vegetables for 15-20 minutes or until desired doneness, checking the cook time at the 10-12 minute mark.

    Serve with additional mustard sauce if desired and sprinkle with fresh dill and more lemon wedges if you like.

    Brief Description

    Salmon filet roasted with thinly sliced potatoes, asparagus and garlic, and topped with lemon mustard sauce and dill.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Southern

    Prep Time: 25 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    March 12, 2019

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