Honey Dijon Salmon with Roasted Potato Wedges and Lemon Green Beans

This honey Dijon salmon is a showstopper that comes together in under an hour. Spice-rubbed salmon fillets are pan-seared until the skin is irresistibly crispy and the flesh flakes perfectly. A quick pan sauce made with honey Dijon dressing, lemon juice and butter adds a tangy-sweet finish that complements the rich salmon beautifully.

On the side, roasted potato wedges seasoned with a fry seasoning blend become golden and tender, while green beans get a bright finish with fresh lemon zest. It’s a complete meal that feels special enough for company but easy enough for a busy weeknight.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest the lemon, then cut it into quarters.
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 of the sheet with a drizzle of 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 salt, pepper and lemon zest 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 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 on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I use instead of Fry Seasoning?

You can make your own blend with equal parts paprika, garlic powder, onion powder, salt and pepper.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or oven to keep the skin crispy.