Hey, Honey! Salmon
with Potato Wedges & Zesty Green Beans
- Eggs
- Fish
- Milk
Fishing for a delicious, sea-faring meal? We’ve got just the thing. Here, spice-rubbed salmon fillets are seared until crisp-skinned and flaky, then drizzled with a lemony, buttery honey Dijon sauce. They’re paired with tender roasted potato wedges and zesty green beans for a meal that is as elegant as it is delicious.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon.
• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the green beans then).
• Once potatoes have roasted 10 minutes, remove sheet from oven. • 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.) • 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.
• 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 sides 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.
• Add honey Dijon dressing, 2 TBSP water, and a squeeze of lemon juice to same pan over medium heat; simmer until thickened, 1-2 minutes. • Turn off heat and stir in 1 TBSP butter until melted. Season with salt and pepper to taste.
• Divide salmon, potato wedges, and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The honey Dijon sauce is the star of this dish — it pairs beautifully with the salmon and elevates the whole plate. 🍋 Some found the sauce a touch too sweet or too strong; reducing the water slightly or adding extra lemon juice helps balance it.
- Ease of prep: Most found this quick and straightforward, though timing can be tricky — the potatoes consistently take longer to roast than the recipe suggests, so give them a head start.
- Suggestions: Avoid putting fry seasoning on the salmon when pan-searing, as several reviewers found it burns before the fish cooks through; it works better on the potatoes. A few had great results finishing the salmon in the oven or air fryer after a quick sear. Cook green beans on the stovetop if you prefer them tender rather than roasted, and add lemon zest right before serving for the best brightness.
- Leftovers: Salmon reheats well in an air fryer, and the potato wedges hold up reasonably well the next day.
Reviews from our home cooks
Outstanding! That salmon was absolutely delicious with the honey mustard lemon dressing! Potatoes and green beans with lemon zest were yummy too!
Yummy! The lemon zest was a nice touch for the green beans. The honey dressing made a nice finish for the salmon. I liked the fry seasoning too. Good meal.
Such a good simple meal. Potato wedges with the seasoning was delicious. Green beans roasted excellent! The honey mustard sauce on the salmon was so tasty. Very yummy meal!!
This is the 3rd time I made this one, but I used a gas stove/oven this time. It was still awesome! I love the buttery soft texture of the salmon and the delicious green beans compliment well with the baked potato wedges. I used less than half of the fry seasoning as it is a bit too spicy and overwhelms the flavor. Will definitely make this one again!
A simple meal, and simply a hit. The whole family loved the sizeable portions of potatoes and green beans, and although I had my doubts, one really can make a terrific pan sauce for salmon from honey mustard salad dressing. An excellent choice.
Salmon and green beans were excellent. However, the honey mustard sauce would have been better had the water not been added. That made it way way to thin. My baby potatoes were russets and did not taste good as wedges.
In my opinion, this is the very best sauce for salmon. Salmon is not my favorite unless it has this sauce. Then it is scrumptious. Btw, I usually steam the green beans in my microwave steamer because we prefer them to be soft instead of roasted. The lemon zest still tastes great on them. The potatoes were good as usual.
I broiled the salmon instead. Used the fry season mixed with flour pepper salt and breaded the potatoes instead. Excellent! Loved the honey Dijon lemon sauce for the fish and sopped the rest of it up with the breaded potatoes. Also had asparagus since it's in season to put with the green beans and lemon peppered both for roasting. Yum!
This was excellent. Both the salmon and the green beans can be roasted in my Ninja Foodi. We loved the lemon sauce, and we love grilled salmon.
Salmon and sauce combo are delicious. Salmon is great even without the sauce, if cooked per recipe instructions. Potatoes and green beans are potatoes and green beans.
