Hey, Honey! Salmon with Potato Wedges & Zesty Green Beans

• servings: 2 servings
• active time: 35 minutes
• total time: 40 minutes

Ingredients

12 ounce Yukon Gold Potatoes

1 unit Lemon

1 tablespoon Fry Seasoning

6 ounce Green Beans

10 ounce Salmon

1 ½ ounce Honey Dijon Dressing

4 teaspoon Olive Oil

1 tablespoon Butter

Salt

Pepper

Directions

• 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 ½-inch-thick wedges. Zest and quarter lemon.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the green beans then).

• 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 roasting and add green beans to a second sheet; roast on middle rack.) • Roast until veggies are browned and tender, 12-15 minutes more. • Toss roasted green beans with salt, pepper, and lemon zest to taste.

• Meanwhile, pat salmon* dry with paper towels; 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 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more. Turn off heat. Transfer salmon to a plate. Wipe out pan.

• Add honey dijon 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.

• Divide salmon, potatoes, and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Nutrition

• Calories: 690 kcal
• Total Fat: 42 g
• Saturated Fat: 11 g
• Cholesterol: 95 mg
• Sodium: 230 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 9 g
• Total Sugars: 10 g
• Protein: 29 g