Name:

HF Honey Salmon

Description

With potato wedges & zesty green beans

Serves 2 or 4

Prep time 5 minutes

Cook time 35 minutes

Ingredients
12 oz Yukon Gold Potatoes (24oz for 4 servings)
1 Lemon
1 TBSP Fry Seasoning (2 TBSP for 4)
6 oz Green Beans (12 oz for 4)
10 oz Salmon (20 oz for 4)
1.5 oz Honey Dijon Dressing (3 oz for 4)

Instructions
1. Prep
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce.
Cut potatoes into 1/2 inch thi k wedges. Zest and quarter lemon.
2. Roast Potatoes
Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the fry seasoning, salt, and pepper. (For 4 servings spread out across entire sheet).
Roast on top rack for 10 minutes.
3. Roast Green Beans
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. (for 4 servings leave potatoes roastin and add green beans to a second sheet; roast on middle rack).
Return to top rack and roast until veggies are browned and tender, 12-15 minutes more.
Toss roasted green beans with salt, pepper, and lemon zest to taste.
4. Cook Fish
Meanwhile, pat salmon dry with paper towles; 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 -7 munutes. Flip and cook until salmon is opaque and cooked through, about 1-2 minutes more.
Turn off heat; transfer salmon to a plate and wipe out pan.
5. Make sauce
Add Honey Dijob Dressing, 2 TBSP water, and a squeeze of lemon juice to same pan over medium heat; simmer until thickened, 1-2 minutes.
Turn off heat and stir in 1 TBSP butter until melted. Season with salt and pepper to taste.
6. Serve
Divide salmon, potatoes, and green beans between plates. Spoon with reaminig lemon wedges on the side.

Length

40

Calories

720

Servings

2

Date Created

Created By

Jade Smidt

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