Honey Dijon Glazed Salmon with Roasted Potato Wedges and Lemon Asparagus

This honey Dijon glazed salmon is a quick and elegant dinner that brings together crispy-skinned fillets, tender roasted potato wedges and bright, lemony green beans. The salmon is seasoned with a spice rub, seared until golden, then finished with a luscious butter and honey Dijon sauce that’s both tangy and sweet.

Roasted potato wedges get a head start in the oven, then green beans join the pan to soak up the heat. A final toss with lemon zest adds a fresh pop of flavor. It’s a complete meal that feels special enough for company but simple enough for a weeknight.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position (and a middle rack if making 4 servings). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Zest the lemon and quarter it.
2. On one side of a baking sheet, toss the potato wedges with a generous drizzle of olive oil, half the fry seasoning, salt and pepper. For 4 servings, spread the potatoes across the entire sheet. Roast on the top rack for 10 minutes.
3. Trim the green beans if needed. 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, salt and pepper and toss to coat. For 4 servings, leave the potatoes on the first sheet and place the green beans on a second sheet on the middle rack. Return to the oven and roast until the vegetables are browned and tender, 12-15 minutes more. Toss the roasted green beans with lemon zest, salt and pepper to taste.
4. While the vegetables roast, pat the salmon dry with paper towels. Season both sides with the remaining fry seasoning, salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook until the skin is browned and crispy, 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 skillet.
5. Return the skillet to medium heat. Add the honey Dijon dressing, 2 tablespoons water and a squeeze of lemon juice. Simmer, stirring occasionally, 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 vegetable instead of green beans?

Yes, asparagus or broccoli would work well. Adjust roasting time as needed.

Can I substitute the honey Dijon dressing?

Mix 1 tablespoon honey, 1 tablespoon Dijon mustard and 1 teaspoon lemon juice as a quick substitute.

How do I know when the salmon is done?

The salmon should flake easily with a fork and be opaque throughout. An internal temperature of 145°F is recommended.