Honey Dijon Salmon with Roasted Potato Wedges and Lemon Green Beans

This honey Dijon salmon is the perfect weeknight dinner that feels special enough for company. Pan-seared salmon fillets develop a crispy skin while staying tender and flaky inside, then get drizzled with a luscious lemon-butter honey Dijon sauce. Paired with oven-roasted potato wedges and bright, zesty green beans, it’s a complete meal that comes together in just 35 minutes.

The secret to this dish is a simple spice rub that gives the salmon a flavorful crust, while the sauce adds a tangy-sweet finish. The potatoes roast until golden and tender and the green beans get a fresh squeeze of lemon and zest. It’s balanced, satisfying and sure to become a regular in your dinner rotation.

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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. Adjust an oven rack to the top position (and middle position for 4 servings) and preheat to 450°F. Wash and dry produce. Cut 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 drizzle of olive oil, half the fry seasoning, salt and pepper. (For 4 servings, spread potatoes across the entire sheet.) Roast on the top rack for 10 minutes.
3. After 10 minutes, remove the sheet from the oven. Toss the green beans on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, leave potatoes roasting and place green beans on a second sheet; roast on the middle rack.) Return the sheet to the top rack and roast until vegetables are browned and tender, 12-15 minutes more. Toss the roasted green beans with salt, pepper and lemon zest to taste.
4. While the vegetables roast, pat the salmon dry with paper towels. Season with the remaining fry seasoning, salt and pepper. Heat a drizzle of olive oil in a large pan 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. Wipe out the pan.
5. Return the pan 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 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Divide the salmon, potatoes and green beans among plates. Spoon the sauce over the salmon. Serve with remaining lemon wedges on the side. (Note: Salmon is fully cooked when it reaches an internal temperature of 145°F.)

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.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.