Sheet-Pan Dijon Herb-Crusted Salmon with Potatoes and Green Beans

Why You’ll Love This Recipe

• Crunchy, golden Dijon-herb panko contrasts beautifully with tender, flaky salmon.
• True one-pan dinner: potatoes and green beans roast alongside for minimal cleanup.
• Fast, reliable timing at 450°F with a quick broil option for restaurant-style color.
• Bright, buttery lemon pan drippings tie everything together without a separate sauce pot.

Grocery List

• Produce: Baby Yukon gold potatoes, green beans, garlic, fresh thyme, parsley, dill, lemon
• Dairy: Unsalted butter, Parmesan
• Pantry: Salmon fillets, panko breadcrumbs, Dijon mustard, mayonnaise, honey, olive oil, kosher salt, black pepper, dry white wine (optional)

Full Ingredients

For the Vegetables

• 1 1/4 lb baby Yukon gold potatoes, thinly sliced 1/8 inch
• 12 oz green beans, trimmed
• 3 tbsp olive oil, divided (2 tbsp for potatoes, 1 tbsp for beans)
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 3/4 tsp kosher salt + 1/2 tsp black pepper (for potatoes)
• 1/2 tsp kosher salt + 1/4 tsp black pepper (for beans)

For the Salmon

• 4 skin-on salmon fillets (6 oz each)
• 1/2 tsp kosher salt + 1/4 tsp black pepper

For the Dijon Binder

• 2 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tsp honey
• 1 tsp fresh lemon juice
• 1 tsp olive oil

For the Herb-Panko Crust

• 3/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 tsp finely grated lemon zest
• 1 small garlic clove, grated
• 2 tbsp unsalted butter, melted
• Pinch of kosher salt and a few grinds of black pepper

For the Lemony Pan Drippings

• 2 tbsp fresh lemon juice (from 1 lemon), plus extra wedges for serving
• 2 tbsp water or dry white wine
• 1 tbsp unsalted butter

Optional Garnish

• Chopped parsley and dill, flaky salt, lemon zest

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 450°F with a rack in the middle. Line a rimmed 13×18-inch sheet pan with parchment or heavy-duty foil for easy cleanup.

Step 2: Shingle and par-roast the potatoes

In a large bowl, toss the thinly sliced potatoes with 2 tbsp olive oil, minced garlic, thyme, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Spread them on the pan in a slightly overlapping, shingled layer so edges can crisp. Roast for 15 minutes.

Step 3: Add the green beans

Toss the green beans with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Remove the pan, push potatoes toward the edges, and scatter beans down the center. Return to the oven for 8 minutes. While they roast, make the crust components.

Step 4: Mix the Dijon binder and herb-panko

In a small bowl, whisk the Dijon, mayonnaise, honey, lemon juice, and 1 tsp olive oil until smooth. In a separate bowl, combine panko, Parmesan, parsley, dill, lemon zest, grated garlic, melted butter, a pinch of salt, and a few grinds of pepper. The mixture should feel like damp sand; if dry, add 1–2 tsp more melted butter or olive oil.

Step 5: Season and crust the salmon

Pat the salmon dry with paper towels. Season the flesh sides with 1/2 tsp kosher salt and 1/4 tsp pepper. Brush the tops with the Dijon binder, then press a generous layer of herb-panko onto each fillet, packing lightly so it adheres.

Step 6: Roast the salmon

Pull the pan from the oven and clear space in the center. Nestle in the salmon, crust side up. Roast 8–10 minutes, until the salmon reaches 120–125°F in the thickest part for medium and the crust is golden. If you want deeper color, broil 30–60 seconds, watching closely. Transfer salmon to warm plates to keep the crust crisp.

Step 7: Finish with lemony pan drippings and serve

With the pan still hot, tilt it slightly. Add 2 tbsp lemon juice, 2 tbsp water or white wine, and 1 tbsp butter to the drippings. Swirl with a spatula to melt the butter and loosen browned bits, forming a glossy, lemony pan sauce. Spoon the drippings over the potatoes and green beans and around (not on top of) the salmon. Garnish with extra herbs, a pinch of flaky salt, and lemon wedges. Serve immediately.

Pro Tips

• Uniform 1/8-inch potato slices cook evenly; a mandoline makes this fast and consistent.
• Moisten the panko until it clumps like damp sand—this ensures a shattering, golden crust.
• Doneness guide: 120–125°F for medium, 130–135°F for medium-well. Rest 2–3 minutes before serving.
• For extra-crispy potatoes, preheat the empty pan for 5 minutes before adding the shingled slices.
• Broil briefly only if needed, and keep the salmon on a middle rack to avoid scorching the herbs.

Variations

• Maple-Dijon: Swap the honey for 1 tbsp maple syrup and add 1/2 tsp smoked paprika. Stir 2 tbsp chopped toasted pecans into the panko.
• Mediterranean: Replace dill with oregano, add 1 tbsp capers to the pan during the finish, and scatter halved cherry tomatoes with the beans.
• Gluten-Free: Use gluten-free panko or finely crushed rice crackers. Dairy-free? Omit Parmesan and use olive oil in place of butter.

Storage & Make-Ahead

Best fresh, but leftovers keep 2 days in an airtight container (refrigerated). Reheat at 300°F for 10–12 minutes until warmed through; the crust won’t be as crisp but will still be tasty. You can make the herb-panko up to 24 hours ahead and refrigerate. Mix the Dijon binder up to 24 hours ahead. Slice potatoes up to 24 hours ahead and store submerged in cold water; drain and pat dry before roasting.

Nutrition (per serving)

Approximate: 680 calories; 40g protein; 61g carbohydrates; 42g fat; 6g fiber; 980mg sodium. Values will vary based on salmon type and exact ingredients.