Sheet Pan Deviled Salmon with Roasted Potatoes & Creamy Lemon Sauce
Easy Prep & Cleanup

Sheet Pan Deviled Salmon

with Roasted Potatoes & Creamy Lemon Sauce

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This whole crowd-pleasing dinner comes together in the oven. We’re roasting potatoes and romanesco, and “deviling” salmon—roasting it with a topping of breadcrumbs, smoky spices, and sharp mustard.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Sheet Pan Deviled Salmon with Roasted Potatoes & Creamy Lemon Sauce
Title
  • 4 Skin-On Salmon Fillets
  • 1 Lemon
  • 1 head Romanesco Cauliflower
  • 1¼ lbs Fingerling Potatoes
  • 1 oz Butter
  • 1 Tbsp Dijon Mustard
  • 1¼ cups Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Labneh Cheese
  • ¼ cup Sour Cream
  • 2 Tbsps Sweety Drop Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut out and discard the core of the cauliflower; cut into small florets. Transfer the halved potatoes and cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Coat the fish
2 Coat the fish

Meanwhile, in a medium bowl, combine the breadcrumbs, parmesan, and 1 tablespoon of olive oil; season with salt and pepper. Melt the butter in a separate medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Stir in the mustard and smoky spice blend; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly top with the spiced mustard butter, then with the breadcrumb mixture (pressing gently to adhere). Drizzle with olive oil. 

Roast the fish
3 Roast the fish

Roast the coated fish 15 to 17 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

Make the sauce & serve your dish
4 Make the sauce & serve your dish

Meanwhile, quarter and deseed the lemon. In a bowl, combine the labneh, sour cream, and the juice of 2 lemon wedges. Season with salt and pepper. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the roasted fish and roasted vegetables with the sauce on the side. Garnish the vegetables with the peppers. Enjoy!

Tips from Home Chefs

Sheet Pan Deviled Salmon

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut out and discard the core of the cauliflower; cut into small florets. Transfer the halved potatoes and cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Coat the fish

Meanwhile, in a medium bowl, combine the breadcrumbs, parmesan, and 1 tablespoon of olive oil; season with salt and pepper. Melt the butter in a separate medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Stir in the mustard and smoky spice blend; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly top with the spiced mustard butter, then with the breadcrumb mixture (pressing gently to adhere). Drizzle with olive oil. 

Coat the fish
Roast the fish
3 Roast the fish

Roast the coated fish 15 to 17 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

4 Make the sauce & serve your dish

Meanwhile, quarter and deseed the lemon. In a bowl, combine the labneh, sour cream, and the juice of 2 lemon wedges. Season with salt and pepper. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the roasted fish and roasted vegetables with the sauce on the side. Garnish the vegetables with the peppers. Enjoy!

Make the sauce & serve your dish
Browse Steps
1 of 4