Honey-Mustard Roasted Salmon With Garlic Butter Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Fish · pescatarian, gluten-free, high-protein

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Ingredients

• 4 (8 oz each) skin-on salmon fillets
• 1 lb baby Yukon gold potatoes
• 1/2 lb green beans
• 1 1/2 tbsp honey
• 1 1/2 tbsp Dijon mustard
• 2 1/2 tbsp salted butter
• 1 1/2 tbsp olive oil
• 3 garlic cloves
• 1 lemon
• 3 tbsp chopped fresh parsley
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Halve the potatoes, toss them with the olive oil, paprika, and a teaspoon of salt, and spread them cut-side down on a large sheet pan.
2. Roast the potatoes alone for 20 minutes, until the cut faces are golden and stuck lightly to the pan. Starting them early is what lets the fish and potatoes finish together.
3. Meanwhile whisk the honey, Dijon, and a pinch of salt and pepper into a glaze. Pat the salmon fillets dry and season them.
4. Push the potatoes to one side of the pan. Add the trimmed green beans, tossed with a little of the pan oil, then set the salmon fillets skin-side down in the cleared space and brush the glaze thickly over the tops.
5. Return the pan to the oven for 10 to 13 minutes. The salmon is done when the flesh flakes with gentle pressure from a fork at the thickest part and the center reads 125F for medium. It carries over as it rests, so pull it early rather than late.
6. Melt the butter in a small pan with the sliced garlic over low heat for 2 minutes, until the garlic is fragrant and just barely blond. Let it go past that and it turns bitter.
7. Pour the garlic butter over the potatoes and beans on the pan and toss them right there while everything is hot.
8. Squeeze the lemon over the salmon, scatter the parsley, and serve straight from the pan.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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