Oven Baked Creamy Dijon Salmon

Harmony is when everything is in just the right place. And it does not matter, whether it’s notes, lined up in the melody, bold brush strokes on the canvas, gamma of our feelings and emotions or flavors of a dish. The only important thing is that all components are friends with each other. Today’s dish presents a perfect harmony of absolutely all ingredients: caramelized roast potatoes, juicy and sweet cherry tomatoes, tender salmon with creamy dijon glaze covered in crunchy breadcrumbs – a complete meal all made on one baking tray!

The trick with one tray baked dinners is timing it so everything is perfectly cooked at the same time. Potatoes take longer than salmon and tomatoes, so I just pop the potatoes in first for 20 minutes to get them started, then add the salmon and tomatoes 20 minutes into the baking time. This way you get golden roast potatoes without overcooking the salmon and tomatoes.

Dinner doesn’t get any easier than this!

Ingredients:

1.5 lb salmon (this was a wild sockeye)

2 lb small potatoes, halved or quartered

1/2 lb cherry tomatoes

1/2 tbsp fresh dill, chopped

2 garlic cloves, minced

1 tbsp dijon mustard

salt & pepper to taste

1 tbsp breadcrumbs

1 tbsp butter and few sprigs of fresh thyme or 1 tbsp Garlic-Thyme Compound Butter (optional)

Preheat the oven to 400F. Place the potatoes onto a baking tray with butter and season with salt and pepper. Roast for 20 minutes.

Remove the tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Season with salt and pepper.

In a small bowl combine dijon mustard, garlic and dill. Generously brush the top of the salmon with sauce and sprinkle with breadcrumbs. Add cherry tomatoes to the tray then place it into the oven and bake for additional 12 minutes.

I’ll happily have this Oven Baked Creamy Dijon Salmon for dinner any night of the week!