Sheet Pan Deviled Salmon with Roasted Potatoes & Creamy Lemon Sauce

Sheet Pan Deviled Salmon

with Roasted Potatoes & Creamy Lemon Sauce

35 MIN
4 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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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
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

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
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