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

This honey Dijon glazed salmon is a restaurant-quality dish you can easily make at home. The salmon is seared until the skin is crispy and the flesh is flaky, then finished with a luscious butter and honey Dijon sauce with a squeeze of fresh lemon. It’s paired with tender roasted potato wedges and green beans tossed with lemon zest for a bright, balanced meal.

Whether you’re looking for a healthy weeknight dinner or a special meal to impress guests, this recipe delivers on flavor and elegance. The combination of savory spice-rubbed salmon, sweet and tangy sauce and roasted vegetables makes every bite satisfying. Plus, it comes together in under an hour with simple ingredients.

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Ingredients

12 ounce 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest and quarter the lemon.
2. On a baking sheet, toss potato wedges with a drizzle of olive oil, half the fry seasoning, salt and pepper. Roast on top rack for 10 minutes.
3. Trim green beans if needed. After 10 minutes, remove sheet from oven. Toss green beans on the other side with olive oil, salt and pepper. Return to top rack and roast until veggies are browned and tender, 12-15 minutes more. Toss roasted green beans with lemon zest, salt and pepper 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 crispy, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer to a plate and wipe out the pan.
5. Return the pan to medium heat. Add honey Dijon dressing, 2 tablespoons water and a squeeze of lemon juice. Simmer, stirring, until thickened, 1-2 minutes. Turn off heat and stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Divide salmon, potatoes and green beans among plates. Spoon sauce over salmon. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

What can I use instead of fry seasoning?

You can make your own blend with paprika, garlic powder, onion powder, salt and pepper. Use about 1 tablespoon.

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.