Honey Dijon Salmon with Roasted Potato Wedges and Lemon Green Beans

This honey Dijon salmon recipe brings together crispy-skinned fillets and a luscious lemon-butter sauce for a restaurant-quality meal at home. Paired with tender roasted potato wedges and bright, zesty green beans, it’s a balanced dinner that feels special but comes together easily.

The key is a simple spice rub on the salmon, seared until golden and flaky, then finished with a quick pan sauce made from honey Dijon dressing, lemon juice and butter. Roasted potatoes and green beans cook on the same sheet pan for minimal cleanup. Perfect for a weeknight or a casual dinner party.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (save rest for later), salt and pepper. For 4 servings, spread potatoes across entire sheet. Roast on top rack for 10 minutes (you’ll add green beans then).
3. Trim green beans if needed. After potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side with a drizzle of olive oil, salt and pepper. For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on middle rack. Return to top rack and roast until veggies are browned and tender, 12-15 minutes more. Toss roasted green beans with salt, pepper and lemon zest to taste.
4. While veggies roast, pat salmon dry with paper towels; season with remaining Fry Seasoning, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon skin side down and cook until browned and crispy, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Turn off heat; transfer salmon to a plate. Wipe out pan.
5. Return same pan to medium heat. Add dressing, 2 tablespoons water and a squeeze of lemon juice. Simmer, stirring occasionally, until thickened, 1-2 minutes. Turn off heat and stir in 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Divide salmon, potatoes and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout or arctic char. Adjust cooking time as needed.

What can I substitute for Fry Seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works great.

Can I make this dairy-free?

Use a dairy-free butter substitute or omit the butter and add a little more olive oil to the sauce.