Honey Dijon Salmon with Roasted Potato Wedges and Lemon Green Beans

This honey Dijon salmon recipe is a perfect weeknight dinner that feels special enough for company. Spice-rubbed salmon fillets are pan-seared until the skin is crispy and the flesh is flaky, then drizzled with a luscious lemon-butter honey Dijon sauce. The meal is rounded out with tender roasted potato wedges and bright, zesty green beans.

With minimal prep and a short cook time, this dish comes together quickly. The potatoes and green beans roast together on one sheet pan, while the salmon cooks in a skillet. The sauce comes together in the same pan, making cleanup a breeze. It’s a balanced, satisfying meal that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

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. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest lemon and quarter it.
2. On one side of 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 vegetables are browned and tender, 12-15 minutes more. Toss roasted green beans with lemon zest to taste.
4. While vegetables 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. Place salmon skin-side down and cook until skin is crispy, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer salmon to a plate; wipe out pan.
5. Return 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 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 other firm fish like trout or arctic char. Adjust cooking time as needed.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The sauce will still be flavorful.