Ingredients Seafood Fish Salmon Sizzling Garlic Salmon with Sheet Pan Potatoes 5.0 (2) 2 Reviews For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven, before they are joined by a side of salmon, slathered with mustard and drizzled with toasted garlic oil, which cooks alongside the vegetables for a seamless final presentation. Sommelier Erin Miller, of Charlie Palmer's Dry Creek Kitchen in Healdsburg, California, who provided the inspiration for this dish, notes that it tastes even better when served with a great wine. She recommends a glass of Hirsch Vineyards Raschen Ridge Sonoma Coast Pinot Noir, noting, "The bright acidity of the Hirsch Pinot Noir is a perfect foil for the fresh, fatty fish and flavors of garlic and lemon." By Anna Theoktisto Anna Theoktisto Instagram Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.Expertise: Culinary Arts, Baking and Pastry, Animal RescueExperience: Anna Theoktisto earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. She is the former food editor for Taste of the South and Southern Cast Iron magazines. Anna's recipes have been showcased on the covers of magazines such as Food & Wine, Real Simple, and Southern Living. She is a member of Les Dames d'Escoffier Birmingham chapter. Food & Wine's Editorial Guidelines Published on March 25, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Active Time: 15 mins Total Time: 50 mins Servings: 4 Ingredients 1 ½ pounds baby yellow potatoes, halved lengthwise 1 large red onion, cut into 1/2-inch wedges 5 spring onions (about 6 ounces), trimmed and halved lengthwise ⅓ cup plus 2 tablespoons extra-virgin olive oil, divided 2 teaspoons kosher salt, divided ½ teaspoon black pepper, divided ¼ cup Dijon mustard, divided 1 (2-pound) skin-on or skinless salmon side 3 garlic cloves, thinly sliced (about 1 1/2 tablespoons) 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh chives Lemon wedges, for serving Directions Preheat oven to 425°F. Toss together potatoes, red onion, spring onions, and 2 tablespoons oil on a large rimmed baking sheet; spread in an even layer. Sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roast in preheated oven until vegetables begin to brown, about 20 minutes. Remove from oven, and reduce oven temperature to 325°F. Add 1 tablespoon mustard to vegetable mixture on baking sheet; toss to coat. Push vegetables to long edges of baking sheet. Place salmon, skin side down, lengthwise in middle of baking sheet. Spread salmon with remaining 3 tablespoons mustard; sprinkle with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 1/3 cup oil in a large skillet over medium-high. Add garlic; cook, stirring often, until garlic is fragrant and light golden brown, about 2 minutes. Pour hot oil mixture over salmon on baking sheet. Roast at 325°F until salmon flakes easily with a fork and vegetables are tender, 12 to 15 minutes. Remove from oven. Transfer salmon to a platter; sprinkle with tarragon and chives. Transfer vegetables to a bowl. Serve salmon and vegetables with lemon wedges. Suggested Pairing Hirsch Vineyards Raschen Ridge Sonoma Coast Pinot Noir Rate it Print