Community recipe
Honey-Dijon Salmon with Crispy Smashed Potatoes and Green Beans
Flaky honey-Dijon glazed salmon shares a hot sheet pan with crackly-edged smashed potatoes and tender green beans. A little lemon brightens the sweet-savory glaze for an easy, crowd-pleasing dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 680 g baby potatoes, scrubbed
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 680 g salmon fillets, skin-on, about 4 fillets
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 2 tbsp gluten-free dijon mustard
- 1 tbsp honey
- 1 lemon, zested and juiced
- 340 g green beans, trimmed
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.13 tsp black pepper, freshly ground
Make it
Instructions
- 01
Set up the oven and pan
Position a rack in the center of the oven and heat it to 450°F (230°C). Line a large rimmed baking sheet with parchment paper. Set a large pot of plain water over high heat and bring it to a full boil. | Why: A very hot, lined pan helps the potatoes brown and makes cleanup easy.
- 02
Parboil and smash the potatoes
Scrub 680 g baby potatoes under cool running water. Add them to the boiling water and cook for 15 minutes, until a paring knife enters the centers with slight resistance. Drain thoroughly in a colander and let them steam-dry for 3 minutes. Arrange them on the lined baking sheet, leaving space between each, and gently flatten each one to about 1/2 inch thick with the flat bottom of a sturdy glass or measuring cup. Drizzle 2 tbsp olive oil over the potatoes, then season evenly with 0.5 tsp kosher salt and 0.25 tsp black pepper. | Why: Parboiling tenderizes the centers, while smashing creates rough edges that become especially crisp in the oven.
- 03
Start roasting the potatoes
Roast the baking sheet on the center rack for 15 minutes, until the potato bottoms are deeply golden and the edges look dry and craggy. Meanwhile, keep the oven on. | Why: Giving the potatoes a head start ensures they develop a crisp crust before the quicker-cooking fish is added.
- 04
Season the salmon and make the glaze
While the potatoes roast, pat 680 g salmon fillets dry with paper towels on a clean cutting board. Season the flesh with 0.5 tsp kosher salt and 0.25 tsp black pepper, then wash hands, the board, and any utensils that touched the raw fish with hot soapy water. In a small bowl, whisk 2 tbsp gluten-free Dijon mustard, 1 tbsp honey, and 1 lemon that has been finely zested and juiced; reserve a small pinch of the zest for the finish. Brush about half of the glaze over the salmon. | Why: Dry fish roasts more cleanly, and the glaze layers tangy flavor onto the salmon without masking it.
- 05
Roast and glaze the salmon
Remove the hot baking sheet from the oven. Push the potatoes to the outer edges. Trim 340 g green beans, toss them with 1 tbsp olive oil, 0.25 tsp kosher salt, and 0.125 tsp black pepper, and place them in the center of the sheet. Nestle the glazed salmon among the vegetables, skin-side down. Roast for 10 to 12 minutes, brushing the remaining glaze over the fish during the final 2 minutes, until the beans are bright green and tender-crisp, the potatoes are deeply crisp, and the thickest part of the fish reaches 145°F (63°C) on an instant-read thermometer. | Why: Adding each component at the right time gives crisp potatoes, snappy beans, and safely cooked, moist salmon together.
- 06
Rest, garnish, and serve
Transfer the salmon to warm plates and let it rest for 3 minutes. Divide the crisp potatoes and green beans alongside it. Spoon any juices from the pan over each portion and scatter the reserved lemon zest over the top. Serve immediately while the potatoes are hot and crisp. | Why: A short rest lets the fish retain its juices, while the fresh zest lifts the rich glaze.
