Lemon-Dill Salmon with White Wine Roasted Potatoes & Crispy Green Beans

Preparation

15 Mins

Cooking time

35 Mins

Serving

4

Everything roasts together on one sheet pan, so your oven does the heavy lifting while you barely lift a finger. The bright citrus-dill glaze ties the salmon and vegetables together into one cohesive, flavour-packed dinner.

Ingredients

For the Salmon

4 frozen salmon portions (about 6 oz each)
2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp lemon zest
2 tbsp fresh lemon juice
2 tsp Dijon mustard
2 tsp dried dill (or 1 tbsp fresh dill, chopped)
2 tbsp fresh chives, finely sliced
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the Roasted Potatoes

1.5 lb baby potatoes, halved
2 tbsp olive oil
1 tsp dried dill
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the Green Beans

12 oz fresh or frozen green beans, trimmed
1 tbsp olive oil
1 tsp white wine vinegar
½ tsp salt
¼ tsp black pepper
1 tbsp fresh chives, finely sliced (for garnish)
4 thin lemon slices (for serving)

Steps

Preheat your oven to 425°F and line a large sheet pan with parchment paper. Place the frozen salmon portions in a single layer on one end of the pan and slide them into the oven for 10 minutes — this initial blast starts the thawing and cooking process.
While the salmon begins cooking, halve the baby potatoes and toss them in a bowl with olive oil, dried dill, garlic powder, salt, and pepper until evenly coated.
After the salmon’s first 10 minutes, carefully remove the pan from the oven. Scatter the seasoned potatoes cut-side down on the other end of the sheet pan. Return the pan to the oven and roast for 15 minutes.
While the salmon and potatoes roast, whisk together the olive oil, white wine vinegar, lemon zest, lemon juice, Dijon mustard, dried dill, garlic powder, salt, and pepper in a small bowl to make the citrus-dill glaze. Set aside half the chives for garnish.
In a separate bowl, toss the green beans with olive oil, white wine vinegar, salt, and pepper.
After the 15-minute roast, remove the pan again. Spoon the citrus-dill glaze generously over the salmon portions. Tuck the seasoned green beans into any remaining space on the pan around the potatoes. Return to the oven for a final 10 to 12 minutes.
The meal is done when the salmon flakes easily with a fork and is opaque throughout, the potatoes are golden and tender when pierced, and the green beans are bright and slightly blistered at the edges.
Remove the pan from the oven. Scatter the reserved chives over the salmon and green beans, lay a lemon slice over each portion, and bring the whole pan straight to the table.

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