Sheet Pan Dijon Salmon and 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
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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!
Source
Original recipe: View Original
