Special Salmon Supper
Elevate your weeknight dinner game with this irresistible Special Salmon Supper recipe—a perfect balance of vibrant flavors, wholesome ingredients, and effortless preparation. Featuring tender, flaky salmon fillets brushed with a zesty blend of garlic, lemon, honey, and Dijon mustard, this sheet pan meal pairs perfectly with golden roasted baby potatoes and tender-crisp green beans for a colorful and nutritious feast. Fresh dill and parsley add a refreshing herbal finish, while a squeeze of lemon ties everything together beautifully. Ready in just 40 minutes, this one-pan wonder minimizes cleanup and delivers maximum flavor, making it an ideal choice for busy home cooks looking to impress. Whether you're hosting or treating yourself, this salmon dinner is sure to be your new go-to recipe!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets (skin-on or skinless)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lemon
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered
- 8 ounces green beans, trimmed
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the baby potatoes in a medium bowl. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss to coat, then spread the potatoes on one side of the prepared baking sheet.
Roast the potatoes in the oven for 10 minutes while you prepare the salmon and vegetables.
In a small bowl, whisk together 2 tablespoons of olive oil, the minced garlic, honey, Dijon mustard, and the juice of half the lemon. Reserve the other half of the lemon for serving.
Pat the salmon fillets dry with paper towels. Brush both sides of the salmon with the prepared olive oil mixture, then sprinkle with 1 teaspoon of salt and 3/4 teaspoon of pepper.
Remove the baking sheet from the oven. Push the potatoes to one side and add the salmon fillets to the center of the sheet. Arrange the green beans on the empty side of the sheet and drizzle with 1 tablespoon of olive oil, tossing to coat.
Return the baking sheet to the oven and roast for an additional 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The potatoes should be golden and crispy, and the green beans tender-crisp.
While the salmon and vegetables roast, prepare the herb topping. In a small bowl, mix the chopped dill and parsley. Sprinkle the herb mixture over the cooked salmon just before serving.
Cut the remaining half of the lemon into wedges for serving. Serve the salmon with roasted potatoes, green beans, and a lemon wedge on the side.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 30.0 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5140 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
