MUSTARD DILL SALMON SHEET PAN DINNER

3-pounds Yukon gold potatoes

5 tablespoons olive oil, divided

1 ½ teaspoon salt, divided

1 ½ teaspoon black pepper, divided

2-pounds salmon filet

4 tablespoons Dijon mustard

4 tablespoons fresh dill, chopped

2 tablespoons lemon juice

Lemon slices for garnish

Preheat oven to 375 degrees and line a rimmed sheet pan with foil.

Cut the potatoes into evenly sized chunks, about 2-2 ½”.  Place them in a large bowl with ¼ cup of the olive oil and 1 teaspoon each of the salt and pepper.  Toss to full coat.

Spread the potatoes across the foil-lined baking sheet.  Bake for 30 minutes until fork tender and golden and remove from the oven.  Toss the potatoes again and spread them out around the edges of the sheet pan.

Place the salmon filet, skin-side down in the center of the baking sheet.  Season the fish with the remaining ½ teaspoon each of the salt and black pepper.  Spread the mustard evenly over the top of the salmon.  Top with the dill and gently pat it down so it sticks to the mustard.

Place the pan back in the oven and cook for 12-14 minutes until the salmon is translucent in the center and flakes easily with a fork.  Squeeze the lemon juice over the top of the fish and garnish with lemon slices.

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