Hey, Honey! Salmon
with Potato Wedges & Zesty Broccoli
- Eggs
- Fish
- 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
ounce
Green Beans
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Broccoli
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
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).
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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Delicious salmon with a tasty honey Dijon sauce. The seasoning and glaze were flavorful and well-received.
- Ease of prep: Quick and simple to prepare, though some found the sauce a bit tricky to get right.
- Suggestions: Cook potatoes longer for better texture. Adjust salmon cooking time to avoid burning; watch closely.
- Leftovers: Consider making extra sauce; some found the portion a bit scant.
