Honey Dijon Salmon with Roasted Potato Wedges and Lemon Green Beans

This honey Dijon salmon is a restaurant-quality dish you can easily make at home. Spice-rubbed salmon fillets are pan-seared until the skin is perfectly crisp and the flesh flakes tenderly, then drizzled with a luscious lemon-butter honey Dijon sauce. It’s a balance of savory, sweet and tangy that will make any weeknight feel special.

Alongside the salmon, we serve roasted potato wedges that are golden and fluffy and green beans tossed with fresh lemon zest for a bright finish. Every element comes together on one sheet pan (plus a skillet), making cleanup a breeze. Whether you’re cooking for family or impressing guests, this meal delivers on flavor and elegance.

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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 rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (save the rest), salt and pepper. (For 4 servings, spread across entire sheet.) Roast on top rack for 10 minutes.
3. Remove sheet from oven after 10 minutes. Carefully toss green beans on empty side with a drizzle of olive oil, salt and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on middle rack.) Roast until veggies are browned and tender, 12-15 minutes more. Toss roasted green beans with salt, pepper and lemon zest to taste.
4. Meanwhile, 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 browned and crispy, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more. Turn off heat. Transfer salmon to a plate. Wipe out pan.
5. Add honey Dijon dressing, 2 tablespoons water and a squeeze of lemon juice to the same pan over medium heat; simmer until thickened, 1-2 minutes. Turn off heat and stir in 1 tablespoon butter until melted. Season with salt and pepper to taste.
6. Divide salmon, potatoes and green beans between 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 other firm fish like trout or arctic char. Adjust cooking time as needed.

What can I use instead of honey Dijon dressing?

Mix 1 tablespoon honey, 1 tablespoon Dijon mustard and 1 tablespoon olive oil as a substitute.

Can I make this recipe ahead of time?

The components are best served fresh, but you can prep the potatoes and green beans in advance. Reheat in the oven before serving.