Ingredients

The following ingredients have 4 Servings
  • 24 ounces petite red potatoes
  • 12 ounces green beans (trimmed)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt (divided)
  • 1 teaspoon black pepper (divided)
  • 2 tablespoons minced garlic (divided)
  • 2 tablespoons butter (melted)
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 4 (6 oz) Salmon fillets (skin on or off)

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large mixing bowl, or on the sheet pan itself, toss together the potatoes and green beans with the olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon minced garlic. Spread the mixture onto the sheet pan and bake for 15 minutes.
  • While the potatoes and green beans are baking, mix together the melted butter, lemon juice, honey, Dijon, 1 tablespoon of garlic, 1/2 teaspoon of salt, and 1/2 teaspoon pepper together in a small mixing bowl until well combined.
  • After 15 minutes, remove the sheet pan from the oven and use a spatula to push the potatoes and green beans to the side of the pan in order to fit the salmon on the pan.
  • Place the salmon onto the pan and very generously spoon the glaze over the salmon fillets. You want to use ALL of the glaze.
  • Return the sheet pan to the oven and bake for 15-18 minutes or until the salmon reaches an internal temperature of 145 degrees Fahrenheit and the potatoes are fork-tender.
  • Serve with fresh lemon slices.