Baked Lemon-Herb Salmon with Roasted Potatoes and Green Beans

Ingredients

• 1.5 lb baby red potatoes, halved (or cut into 1-inch chunks)
• 1 lb fresh salmon fillets, skin-on or skinless, cut into 4 portions
• 1 lb green beans, trimmed
• 3 tbsp extra-virgin olive oil, divided
• 3 tbsp fresh lemon juice, plus 1 tsp lemon zest
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (or 1 tsp dried dill)
• 3 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp low-sodium chicken broth or water (for the pan, optional)

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper (optional but helps cleanup).
2. On the sheet pan, toss potatoes with 1 tbsp olive oil, half the lemon juice, half the garlic, 1/2 tsp salt, 1/4 tsp pepper, and oregano. Spread into a single layer.
3. Roast potatoes for 18 minutes, then stir and return to the oven.
4. Meanwhile, make the lemon-herb mixture: in a small bowl, whisk remaining 2 tbsp olive oil, Dijon mustard, remaining lemon juice, lemon zest, parsley, dill, remaining garlic, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and red pepper flakes (if using).
5. Pat salmon dry. Place salmon portions on the sheet pan (nestle them beside the potatoes). Spoon the lemon-herb mixture over the salmon. If the pan looks dry, add 2 tbsp broth or water to help steam-braise the potatoes’ edges.
6. Add green beans to the sheet pan (spaced around the salmon). Toss beans with 1 tbsp olive oil, a pinch of salt, and a pinch of pepper.
7. Roast until salmon flakes easily and potatoes are tender, 12–15 minutes more (total 30–35 minutes).
8. Turn on the broiler for 1–2 minutes if you want extra browning on the salmon. Rest salmon 3–5 minutes, then serve with roasted potatoes and green beans. Spoon any pan juices over the top.