Herb-Crusted Salmon with Roasted Sweet Potatoes

An American-style sheet-pan dinner built around salmon fillets in a Dijon-herb crumb coating, roasted sweet potatoes, and a simple lemon finish. The salmon bakes in the same oven as the potatoes, and the crust turns crisp while the fish stays just opaque and flaky.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 30 ml olive oil divided
• 5 g kosher salt divided
• 1 g black pepper freshly ground, divided
• 680 g sweet potatoes peeled if desired, cut into 2 cm cubes
• 15 ml olive oil divided
• 3 g kosher salt divided
• 1 g black pepper freshly ground, divided
• 20 g Dijon mustard divided
• 45 g panko breadcrumbs plain
• 8 g flat-leaf parsley finely chopped
• 4 g dill finely chopped
• 2 g fresh thyme leaves picked from stems
• 2 clove garlic finely grated or minced
• 2 g lemon zest finely grated
• 680 g salmon fillets 4 fillets, about 170 g each, patted dry
• 15 ml lemon juice freshly squeezed

Instructions

1. Heat the oven to 220°C. Line a large rimmed sheet pan with parchment paper. Put the sweet potatoes on the pan and toss with 30 ml of the olive oil, 5 g of the kosher salt, and 1 g of the black pepper. Spread them in a single layer. The potatoes are evenly coated and spread out with space between pieces.
2. Roast the sweet potatoes for 12 minutes. The edges are starting to soften and color, but the centers are not fully tender yet.
3. While the potatoes roast, mix the remaining 15 ml olive oil, remaining 3 g salt, remaining 1 g black pepper, Dijon mustard, panko, parsley, dill, thyme, garlic, and lemon zest in a small bowl until the crumbs look evenly moistened. The crumb mixture holds together lightly when pressed.
4. Remove the pan from the oven. Move the sweet potatoes to make room for the salmon. Brush the top of each salmon fillet with a thin layer of the crumb mixture, dividing it evenly among the fillets and pressing gently so it adheres. Return the pan to the oven. The salmon is topped with an even herb crust and the pan goes back into the oven without crowding.
5. Bake for 10 to 12 minutes, until the salmon flakes at the thickest part and the crust is golden. The salmon is done when the center reaches about 52 to 55°C for medium-rare to medium or 60°C for fully opaque and well done. The fish flakes easily and the crust is crisp and browned at the edges.
6. Transfer the salmon and sweet potatoes to plates. Spoon the lemon juice over the fish and potatoes just before serving. The salmon is flaky, the potatoes are tender at the center, and the lemon brightens the finished plate.