Honey Dijon Salmon with Roasted Potato Wedges and Zesty Green Beans

This honey Dijon salmon is a showstopper that comes together quickly. Spice-rubbed fillets are pan-seared until the skin is crackling and the flesh flakes perfectly, then drizzled with a luscious lemon-butter honey Dijon sauce. It’s paired with crispy roasted potato wedges and bright, tender green beans for a well-rounded meal that feels special any night of the week.

The combination of sweet honey, tangy Dijon and fresh lemon elevates the rich salmon, while the potatoes and green beans round out the plate with texture and color. Best of all, it uses simple ingredients and straightforward techniques-perfect for both weeknight dinners and entertaining guests.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView 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) Black PepperView 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

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 2 teaspoons olive oil, fry seasoning, salt and pepper. Spread in a single layer on the prepared sheet. Roast for 20 minutes, then flip and add green beans (tossed with remaining 2 teaspoons olive oil, salt and pepper) to the sheet. Roast another 10-15 minutes until potatoes are golden and beans are tender.
3. Meanwhile, pat salmon dry and season both sides with salt and pepper. Heat a nonstick skillet over medium-high heat and add a drizzle of oil. Place salmon skin-side down and cook 4-5 minutes until skin is crispy. Flip and cook 2-3 minutes more for medium (adjust for desired doneness). Transfer to a plate.
4. In the same skillet, reduce heat to low. Add butter, honey Dijon dressing and a squeeze of lemon juice. Whisk until smooth and slightly thickened, about 1 minute. Remove from heat.
5. Serve salmon with potato wedges and green beans. Drizzle honey Dijon sauce over salmon and garnish with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I substitute for honey Dijon dressing?

Mix 1 tablespoon honey with 1 tablespoon Dijon mustard and a splash of vinegar or lemon juice to create a similar dressing.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid drying out the salmon.