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Sizzling Garlic Salmon with Sheet Pan Potatoes
For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven before they're joined by a side of salmon. The salmon is slathered with mustard and drizzled with toasted garlic oil, then cooked alongside the vegetables for a seamless final presentation.
INGREDIENTS
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1 ½ pounds baby yellow potatoes, halved lengthwise
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1 large red onion, cut into 1/2-inch wedges
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5 spring onions (about 6 ounces), trimmed and halved lengthwise
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⅓ cup plus 2 tablespoons extra-virgin olive oil, divided
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2 teaspoons kosher salt, divided
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½ teaspoon black pepper, divided
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¼ cup Dijon mustard, divided
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1 (2-pound) skin-on or skinless salmon side
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3 garlic cloves, thinly sliced (about 1 1/2 tablespoons)
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2 tablespoons chopped fresh tarragon
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2 tablespoons chopped fresh chives
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Lemon wedges, for serving
INSTRUCTIONS
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Preheat oven to 425°F. Toss together potatoes, red onion, spring onions, and 2 tablespoons oil on a large rimmed baking sheet; spread in an even layer. Sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roast in preheated oven until vegetables begin to brown, about 20 minutes. Remove from oven, and reduce oven temperature to 325°F.
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Add 1 tablespoon mustard to vegetable mixture on baking sheet; toss to coat. Push vegetables to long edges of baking sheet. Place salmon, skin side down, lengthwise in middle of baking sheet. Spread salmon with remaining 3 tablespoons mustard; sprinkle with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper.
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Heat remaining 1/3 cup oil in a large skillet over medium-high. Add garlic; cook, stirring often, until garlic is fragrant and light golden brown, about 2 minutes. Pour hot oil mixture over salmon on baking sheet. Roast at 325°F until salmon flakes easily with a fork and vegetables are tender, 12 to 15 minutes. Remove from oven. Transfer salmon to a platter; sprinkle with tarragon and chives. Transfer vegetables to a bowl. Serve salmon and vegetables with lemon wedges.
