Hey, Honey! Salmon
with Potato Wedges & Zesty Asparagus
- Fish
- Eggs
- Milk
Fishing for a fresh, 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. Paired with tender roasted potato wedges and zesty green beans, it’s a meal that’s as elegant as it is delicious.
Ingredients
12 ounce
Potatoes
1 unit
Lemon
1 tablespoon
Fry Seasoning
6 ounce
Asparagus
10 ounce
Salmon
(Contains: Fish)
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
6 ounce
Green Beans
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
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 1⁄2-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).
• Trim green beans if necessary. Once potatoes have roasted 10 minutes, remove sheet from oven. • Carefully toss green beans on opposite 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. • Carefully toss roasted green beans with salt, pepper, and lemon zest to taste.
• 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 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.
• Return same pan to stovetop over medium heat. Add dressing, 2 TBSP water, and a squeeze of lemon juice. Simmer, stirring occasionally, 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, potatoes, and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the honey-lemon sauce, calling it "amazing" and "delicious." Some found it mild; consider adding extra lemon zest for more zing 🍋.
- Ease of prep: Customers found this dish easy to prepare and cook, making it great for teaching teenagers. The salmon browned quickly but needed extra time to cook through.
- Suggestions: Try using olive oil instead of butter for a smoother, creamier sauce. Consider adding lemon zest to the green beans for extra flavor.
- Portions: Some felt the salmon portions were small, especially when cooking for more than one person. Buy extra salmon if needed.
- Vegetables: While many enjoyed the roasted green beans, a few found them tough. Consider offering alternative veggie options for variety.
