Mustard-Roasted Red Potatoes with Baked Salmon
By 
Your guests may think something fishy is going on when you present them with this sophisticated meal that practically cooks itself.
You’ll Need
- 1.5 lbs red potatoes, washed and cut into 1” cubes
- 2 Tbsp olive oil
- 2 Tbsp grainy mustard
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 4–6 salmon filets
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp panko (Japanese breadcrumbs)
- 1 Tbsp chopped parsley
- Fresh ground pepper
Prep and Cook
- Preheat the oven to 425°F. Combine the potatoes, olive oil, mustard, salt and pepper in a medium mixing bowl and toss together with your hands coating the potatoes evenly.
- Spread the potatoes on a parchment-lined baking sheet and bake for 15 minutes.
- While the potatoes are cooking, place the salmon filets on a second baking sheet lined with parchment paper. Combine the honey and mustard in a small mixing bowl and brush the surface of each piece of salmon with the mixture. Sprinkle each piece of fish with some panko and a bit of fresh parsley. Finish with a grind or two of fresh ground pepper.
- After the potatoes have been baking for 15 minutes, place the salmon in the oven on a separate rack. Cook the salmon and potatoes for 10–15 minutes, until the salmon has reached desired doneness. At this point the potatoes should be crispy, golden brown and tender.
