Sheet Pan Lemon-Dill Salmon with Green Beans and Roasted Potatoes

Preheat your oven to 400°F (200°C). Prepare two large rimmed sheet pans by lining them with parchment paper.

Wash and halve 1900g of raw baby yellow potatoes. Peel and thinly slice 1 raw shallot.

In a large bowl, toss the halved potatoes and sliced shallots with 1 tbsp of olive oil, 0.5 tsp of salt, and 0.5 tsp of black pepper. Spread them out in a single layer on one of the prepared sheet pans.

Roast the potatoes in the preheated oven for 15 minutes to give them a head start.

While the potatoes roast, wash and trim the ends of 600g of raw green beans. Finely chop 1/2 cup of raw fresh dill and mince 4 raw garlic cloves. Zest and juice 2 raw lemons.

In a small bowl, whisk together the lemon zest, 3 tbsp of the fresh lemon juice, 2 tbsp of honey, 1 tbsp of Dijon mustard, the minced garlic, and half of the chopped dill (1/4 cup) to create the glaze.

Pat the 5 raw skin-on salmon fillets dry with a paper towel. Season both sides of the fillets with 0.5 tsp of salt and 0.25 tsp of black pepper.

Remove the potato sheet pan from the oven and flip the potatoes. On the second sheet pan, arrange the 5 salmon fillets in the center. Surround them with the 600g of trimmed green beans.

Drizzle the remaining 0.5 tbsp of olive oil over the green beans and season them with the remaining 0.5 tsp of salt and 0.25 tsp of black pepper.

Spoon the lemon-dill-honey glaze generously over each salmon fillet and toss the green beans gently with any remaining glaze on the pan.

Place both sheet pans back into the oven. Bake for 12 to 15 minutes, until the salmon flakes easily with a fork (reaching an internal temperature of 145°F/63°C) and the green beans and potatoes are tender.

Melt 1 tbsp of unsalted butter and toss it with the roasted potatoes along with the remaining 1/4 cup of fresh dill.

For the 10-year-old's school lunchbox: Pack a portion of salmon, potatoes, and green beans into an insulated thermos. For the 2-year-old toddler: Flake the salmon into small, bone-free pieces, cut the green beans into bite-sized lengths, and smash the soft potatoes into easily manageable, self-feeding bites.