Description
This easy salmon with lemon recipe is a quick and healthy meal perfect for busy weeknights. Featuring tender salmon filet baked with baby potatoes and green beans, all tossed in a flavorful lemon-honey and herb marinade, it delivers delicious, fresh flavors in just 30 minutes.
Ingredients
Scale
For the Salmon and Vegetables
- 1 lb salmon filet
- 2 cups baby potatoes, halved
- 2 cups green beans
For the Lemon-Honey Sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (juice of one lemon)
- 1/2 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 425 degrees F. Cut the baby potatoes in half and microwave them for 2-3 minutes until they are fork-tender to speed up cooking time in the oven.
- Make Sauce: While the potatoes are heating, mix together the olive oil, lemon juice, honey, garlic powder, dried dill, ground ginger, dried parsley, paprika, salt, and pepper in a small bowl to create the flavorful lemon-honey sauce.
- Assemble on Baking Sheet: Line a baking sheet with foil. Lay the salmon filet in the center and arrange the par-cooked baby potatoes and green beans around it.
- Drizzle and Bake: Drizzle the lemon-honey sauce over the salmon, potatoes, and green beans. Toss the potatoes and green beans lightly to coat them evenly with the sauce. Bake in the preheated oven at 425 degrees F for 15 minutes.
- Broil and Finish: After baking, switch to broil and cook for an additional 3-5 minutes until the salmon is lightly browned and slightly crispy on top. Remove from oven and serve immediately.
Notes
- Microwaving the potatoes before baking ensures they cook evenly and quickly.
- Broiling at the end adds a nice golden crust to the salmon.
- You can substitute fresh herbs if available for more vibrant flavor.
- This recipe works well with other vegetables such as asparagus or bell peppers.
