Lemon Herb Sheet Pan Salmon with Crispy Potatoes
A simple, healthy sheet pan dinner with dijon herb crusted salmon, crispy roasted potatoes, and tender zucchini all cooked on one pan in under an hour. Minimal cleanup, maximum flavor, and easy enough for any weeknight. The kind of dinner that looks impressive and comes together with almost no effort.
Ingredients
- 2 salmon filets
- 2 cups small potatoes (I use 1 bag)
- 1 lemon
- 2 zucchini (I used one green one yellow
- olive oil
- salt
- pepper
- garlic powder (optional)
- paprika (optional)
For the Herb Mixture
- 1 Tbs Dijon mustard
- 2 tsp olive oil
- ½ tsp italian seasoning
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground pepper
Instructions
- Preheat your oven to 425℉.
- Dump potatoes onto a large sheet pan, drizzle with olive oil and season with salt, pepper, garlic powder and paprika. (I just sprinkle a little of each) Use your hands or tongs to mix it all around and make sure the potatoes are coated evenly.
- Bake for 20 minutes.
- While the potatoes are baking, in a small bowl, whisk together dijon mustard, olive oil, Italian seasoning, salt, pepper and garlic powder until smooth.
- Pat your salmon dry, cut zucchini into thin rounds and cut 4 thin slices of lemon.
- After 20 minutes, remove potatoes from the oven and push to one side of the sheet pan. Place salmon skin side down in the middle of the sheet pan and brush with dijon, herb mixture. Top with lemon slices.
- Arrange zucchini on the other side of the salmon in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
- Place sheet pan back in the oven for 10-12 more minutes until salmon is medium. Enjoy!