Honey Dijon Glazed Salmon with Roasted Potato Wedges and Lemon Green Beans

This honey Dijon glazed salmon is the perfect balance of savory and sweet, with a tangy lemon twist. The salmon is seared until the skin is crispy and the flesh is flaky, then drizzled with a rich, buttery honey Dijon sauce. Paired with oven-roasted potato wedges seasoned with a special fry seasoning and bright, zesty green beans, this meal is both satisfying and elegant.

Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe comes together quickly with simple ingredients. The potatoes roast while you prepare the salmon and sauce, making it an efficient and delicious one-pan (plus a skillet) meal.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Adjust an oven rack to the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Zest the lemon, then quarter it.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil, half of the fry seasoning, salt and pepper. Spread them in a single layer on one side of the sheet. Roast on the top rack for 10 minutes.
3. After 10 minutes, remove the baking sheet from the oven. Add the green beans to the empty side of the sheet, drizzle with olive oil and season with salt and pepper. Toss to coat. Return the sheet to the top rack and roast until the potatoes are golden and tender and the green beans are browned, about 12-15 minutes more. Once done, toss the green beans with lemon zest to taste.
4. While the vegetables roast, pat the salmon dry with paper towels. Season the flesh side with the remaining fry seasoning, salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy and golden, 5-7 minutes. Flip and cook until the salmon is opaque and cooked through, 1-2 minutes more. Transfer the salmon to a plate and wipe out the pan.
5. Return the pan to medium heat. Add the honey Dijon dressing, 2 tablespoons of water and a squeeze of lemon juice. Simmer, stirring, until the sauce thickens, 1-2 minutes. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste.
6. Divide the salmon, potato wedges and green beans among plates. Spoon the sauce over the salmon. Serve with the 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?

You can use a mix of paprika, garlic powder, onion powder and a pinch of cayenne for a similar flavor.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine or omit it and add a little more olive oil to the sauce.