Hey, Honey! Salmon

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• fry seasoning
  1 packet
• green beans
  ¾ lb
• honey dijon dressing
  2 tbsp
• lemon
  1 unit
• olive oil
  2 tbsp
• potatoes
  1 lb
• salmon
  ½ lb
• salt
  1 tsp
• water

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon .

   potatoes: 1 lb, lemon: 1 unit
2. 

   2

   Toss potatoes on one side of a baking sheet with a large drizzle of olive oil , half the fry seasoning , a pinch of salt , and a pinch of black pepper . Roast on top rack ⏱️ 10 minutes .

   olive oil: 2 tbsp, fry seasoning: 1 packet, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. Return to top rack and roast until veggies are browned and tender, ⏱️ 12 minutes to ⏱️ 15 minutes . Toss roasted green beans with salt, pepper, and lemon zest to taste.

   green beans: ¾ lb
4. 

   4

   Meanwhile, 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 minutes to ⏱️ 7 minutes . Flip and cook until salmon is opaque and cooked through, ⏱️ 1 minute to ⏱️ 2 minutes . Turn off heat; transfer salmon to a plate. Wipe out pan.

   salmon: ½ lb
5. 

   5

   Add honey dijon dressing , 2 tbsp water , and a squeeze of lemon juice to same pan over medium heat; simmer until thickened, ⏱️ 1 minute to ⏱️ 2 minutes . Turn off heat and stir in butter until melted. Season with salt and pepper to taste.

   honey dijon dressing: 2 tbsp, water, butter: 1 tbsp
6. 

   6

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