Sheet Pan Deviled Salmon with Roasted Potatoes & Creamy Lemon Sauce

Sheet Pan Deviled Salmon

with Roasted Potatoes & Creamy Lemon Sauce

50 MIN
4 Servings
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From the Test Kitchen

This whole crowd-pleasing dinner comes together in the oven. We’re roasting potatoes, steaming kale (sealed in a foil packet), and “deviling” salmon—baking it with a topping of breadcrumbs, smoky spices, and sharp mustard.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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Sheet Pan Deviled Salmon with Roasted Potatoes & Creamy Lemon Sauce
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Remove and discard the stems of the kale; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Quarter and deseed the lemon.

Season the potatoes:
2 Season the potatoes:

Line a sheet pan with aluminum foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan.

Prepare the foil packet & roast the vegetables:
3 Prepare the foil packet & roast the vegetables:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped kale and garlic, sliced shallot, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned kale. Roll and crimp the 3 open edges inwards to completely seal the packet. Place the packet on the other side of the sheet pan of seasoned potatoes. Roast 27 to 29 minutes, or until the potatoes are lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

Coat the fish:
4 Coat the fish:

While the vegetables roast, line a separate sheet pan with aluminum foil. In a medium bowl, combine the breadcrumbs and cheese; season with salt and pepper. Stir in enough olive oil to moisten. In a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Turn off the heat. Stir in the mustard and spice blend; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Evenly top with the butter mixture, then with the breadcrumb mixture (pressing to adhere). Drizzle with olive oil.

Bake the fish:
5 Bake the fish:

While the vegetables continue to roast, bake the coated fish 10 to 12 minutes, or until golden brown and cooked through. Remove from the oven.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the fish bakes, to make the sauce, in a bowl, combine the crème fraîche and the juice of 2 lemon wedges. Season with salt and pepper to taste. Carefully open the foil packet of cooked kale and evenly top with the juice of the remaining lemon wedges. Season with salt and pepper to taste. Serve the baked fish, roasted potatoes, and finished kale with the sauce on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Remove and discard the stems of the kale; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Quarter and deseed the lemon.

2 Season the potatoes:

Line a sheet pan with aluminum foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan.

Season the potatoes:
Prepare the foil packet & roast the vegetables:
3 Prepare the foil packet & roast the vegetables:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped kale and garlic, sliced shallot, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned kale. Roll and crimp the 3 open edges inwards to completely seal the packet. Place the packet on the other side of the sheet pan of seasoned potatoes. Roast 27 to 29 minutes, or until the potatoes are lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

4 Coat the fish:

While the vegetables roast, line a separate sheet pan with aluminum foil. In a medium bowl, combine the breadcrumbs and cheese; season with salt and pepper. Stir in enough olive oil to moisten. In a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Turn off the heat. Stir in the mustard and spice blend; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Evenly top with the butter mixture, then with the breadcrumb mixture (pressing to adhere). Drizzle with olive oil.

Coat the fish:
Bake the fish:
5 Bake the fish:

While the vegetables continue to roast, bake the coated fish 10 to 12 minutes, or until golden brown and cooked through. Remove from the oven.

6 Make the sauce & serve your dish:

While the fish bakes, to make the sauce, in a bowl, combine the crème fraîche and the juice of 2 lemon wedges. Season with salt and pepper to taste. Carefully open the foil packet of cooked kale and evenly top with the juice of the remaining lemon wedges. Season with salt and pepper to taste. Serve the baked fish, roasted potatoes, and finished kale with the sauce on the side. Enjoy!

Make the sauce & serve your dish:
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