2025-W49-223 Hey, Honey! Salmon

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.

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