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Hey, Honey! Salmon

Hey, Honey! Salmon

with Potato Wedges & Zesty Green Beans

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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.

Tags:Carb Smart
Allergens:FishEggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

1 tablespoon

Fry Seasoning

6 ounce

Green Beans

10 ounce

Salmon

(ContainsFish)

1.5 ounce

Honey Dijon Dressing

(ContainsEggs)

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate45 g
Sugar10 g
Dietary Fiber9 g
Protein34 g
Cholesterol95 mg
Sodium230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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).

3

• 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.

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 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.

5

• 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.

6

• Divide salmon, potato wedges, and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.