Honey Dijon Salmon with Roasted Potato Wedges and Lemon Green Beans

This honey Dijon salmon is the perfect balance of sweet, tangy and savory. The salmon fillets are seasoned with a spice rub, pan-seared until the skin is crispy and the flesh is flaky, then finished with a luscious honey Dijon sauce enriched with butter and lemon. It’s a restaurant-quality dish that comes together quickly at home.

Alongside the salmon, you’ll roast Yukon Gold potato wedges until golden and tender and green beans tossed with lemon zest for a bright, fresh contrast. This complete meal is elegant enough for company but simple enough for a busy weeknight.

Log in to save recipes and build weekly shopping lists.

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. Adjust an oven rack to the top position and preheat the oven to 450°F. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Zest the lemon, then quarter it.
2. On one side of a baking sheet, toss the potato wedges with a generous drizzle of olive oil, half of the fry seasoning, salt and pepper. Roast on the top rack for 10 minutes.
3. Remove the baking sheet from the oven. Carefully toss the green beans on the empty side with a drizzle of olive oil, salt and pepper. Return the sheet to the oven and roast until the potatoes are golden and the beans are tender, 12-15 minutes more. Toss the green beans with lemon zest to taste.
4. Meanwhile, 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 crispy, 5-7 minutes. Flip and cook until the fish 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 of water and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Remove from 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, 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.

How do I know when the salmon is cooked through?

The salmon should be opaque and flake easily with a fork. An instant-read thermometer inserted into the thickest part should read 145°F.