Honey-Mustard Glazed Salmon with Dill Potato Medallions and Lemon-Garlic Green Beans
20min
35min
4
520
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Chef's Note
The key to perfectly crisp salmon skin is to start with a very hot pan and resist the urge to move the fish too early. Let it develop that golden crust before flipping. Also, be careful not to overcook the salmon - it should still be slightly translucent in the center when you remove it from the oven as it will continue cooking from residual heat.
Tags
Ingredients
4 6 oz fillets salmon fillets, skin-on
2 large russet potatoes
1 lb fresh green beans
3 tbsp honey
2 tbsp Dijon mustard
1 tbsp whole grain mustard
2 whole lime
1/4 cup fresh dill
4 cloves garlic
1 whole lemon
3 tbsp unsalted butter
4 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Wash and slice 2 large russet potatoes into 1/2-inch thick medallions. Place in a bowl of cold water for 5 minutes to remove excess starch.
- 3
Drain potatoes and pat dry with paper towels. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
- 4
Arrange potato medallions in a single layer on a baking sheet. Roast for 15 minutes, flip, and continue roasting for another 10-15 minutes until golden and crisp on the outside, tender inside.
- 5
While potatoes are roasting, prepare the honey-mustard glaze: In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, juice of 1 lime, and zest of 1 lime until well combined.
- 6
Pat 4 salmon fillets dry with paper towels. Season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
- 7
Heat 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
- 8
Place salmon fillets skin-side down in the hot skillet. Cook for 3-4 minutes without moving to develop a crisp skin and create fond on the pan.
- 9
Brush the top of each salmon fillet with the honey-mustard glaze, reserving half for later. Transfer the skillet to the oven and bake for 5-7 minutes until salmon is just cooked through but still moist (internal temperature of 125-130°F for medium).
- 10
While salmon is cooking, trim the ends of 1 lb fresh green beans. Mince 4 garlic cloves and zest and juice 1 lemon.
- 11
In a separate skillet, heat 2 tbsp butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 12
Add green beans to the skillet and sauté for 5-6 minutes until bright green and crisp-tender. Season with remaining 1/4 tsp salt.
- 13
Add lemon zest and juice of half a lemon to the green beans, tossing to combine. Cook for another 1 minute.
- 14
Finely chop 1/4 cup fresh dill. When potatoes are done, toss them with 1 tbsp butter and most of the chopped dill, reserving some for garnish.
- 15
Remove salmon from oven and brush with remaining honey-mustard glaze. Cut the remaining lime into wedges.
- 16
Serve salmon fillets with dill potato medallions and lemon-garlic green beans. Garnish with remaining dill and lime wedges.
Nutrition Information (per serving)
520
35g
42g
25g
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