Lemon Mustard Salmon with Baby Potatoes and Green Beans
This lemon mustard salmon is baked in the oven and served with roasted baby potatoes and green beans, making it a filling, high-protein dinner with 49.1g of protein per serving. The glaze is a simple mix of Dijon mustard, honey, lemon, soy sauce, and garlic, adding lots of flavour. The potatoes and green beans make the meal hearty and add 9.2g of fibre per serving.
Nutrition
- Calories 602kcal 97kcal
- Fat 21.3g 3.4g
- Carbs 52.9g 8.5g
- Protein 49.1g 7.9g
- Fibre 9.2g 1.5g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
You may also like
Why I Like this Recipe
I love this dinner because it comes together quickly but still feels like a real meal. The salmon provides plenty of protein, and the potatoes and green beans make it filling enough on its own. I also like that the glaze uses just a handful of ingredients I usually have at home, and the salmon can go right on the tray after the potatoes get started.
Tips and Variations
- Swap the green beans for tenderstem broccoli, asparagus or sugar snap peas.
- Use wholegrain mustard instead of Dijon for a coarser texture and slightly milder mustard flavour.
- Add a little finely grated lemon zest to the glaze for a stronger citrus flavour.
- Scatter fresh dill, parsley or chives over the salmon before serving.
- Add a small pinch of smoked paprika to the potatoes for a warmer flavour.
- New potatoes can be used instead of baby potatoes; cut them into evenly sized wedges so they cook at the same time.
- Serve with lemon wedges if you prefer a sharper citrus finish.
Meal Storage
Let any leftovers cool, then put them in an airtight container and keep in the fridge for up to 2 days. Storing the salmon, potatoes, and green beans separately helps keep their textures just right.
Freezer tips
You can freeze the cooked glazed salmon for up to 2 months in a freezer-safe container. The potatoes can be frozen too, but they’ll be softer after reheating. I don’t recommend freezing the cooked green beans, since they can get mushy.
Thaw the frozen salmon and potatoes in the fridge overnight. Reheat them gently until they’re hot all the way through, but be careful not to overcook the salmon so it stays moist. You can quickly reheat the green beans in the microwave or in a covered pan.
Frequently Asked Questions
Yes, just thaw the salmon fully in the fridge, then pat it dry before adding the glaze. Getting rid of extra moisture helps the mustard glaze stick better.
Yes, just cut them into small, even wedges so they cook at the same time. If the pieces are bigger, they might need a bit longer in the oven before you add the salmon.
You can use the same amount of maple syrup instead. It gives the glaze a slightly different taste but still works well with the Dijon mustard and lemon.
Yes, you can cook the glazed salmon in the air fryer. The cooking time will depend on how thick your fillets are and your air fryer model, so just make sure the salmon is cooked through and flakes easily before serving.
Closing Note
With 49.1g of protein and 9.2g of fibre per serving, this salmon dinner is filling on its own and does not need any extra sides. The slightly sweet and tangy glaze pairs well with the simply seasoned potatoes and green beans, and the dish does not feel heavy. If you like easy salmon dinners, you might also enjoy this salmon with creamy green pea mash.
- 💪 High Protein
- 🧊 Freezer Friendly
Reviews
Be first! Review this recipe now!
Browse related recipe pages
Explore more recipe pages related to this dish.
