About the Recipe
Ingredients
- 1 ½ pounds baby potatoes, halved lengthwise
- 1 red onion, cut into wedges
- 4 green onions, halved lengthwise
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- ¼ cup True’s Gourmet Hot Mustard, divided
- One (2-pound) skinless salmon side
- 1/3 cup olive oil
- 2 tablespoons sliced garlic cloves
- 2 tablespoons chopped fresh chives
- Garnish: Lemon wedges
Preparation
1. Preheat your oven to 425°F (220°C) and prepare for a simple, yet delicious, sheet pan meal.
2. In a large bowl, combine the baby potatoes, red onion wedges, green onions, and 2 tablespoons of olive oil. Mix well and spread them out on a large rimmed baking sheet. Sprinkle evenly with 1 teaspoon of salt and 1/4 teaspoon of pepper.
3. Place the baking sheet into the oven and roast the vegetables for about 20 minutes, until they start to brown. Remove from the oven and reduce the temperature to 325°F (163°C).
4. Add 1 tablespoon of True’s Gourmet Hot Mustard to the vegetables on the baking sheet and toss to coat. Push the vegetables to the edges of the baking sheet to make room for the salmon.
5. Place the salmon lengthwise in the middle of the baking sheet. Spread the remaining 3 tablespoons of mustard on the salmon and sprinkle with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper.
6. In a large skillet, heat up 1/3 cup of olive oil over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Carefully pour the hot oil and garlic mixture over the salmon on the baking sheet.
7. Return the baking sheet to the oven and roast for 13 to 15 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
8. Remove from the oven and transfer the salmon and vegetables to a platter. Sprinkle with chopped chives and serve with lemon wedges, if desired. Enjoy your easy and light Sheet Pan Garlic Salmon with Potatoes featuring True’s Gourmet Hot Mustard!