Lemon-Dijon Salmon With Potatoes and Green Beans

Photo by Jen Causey
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  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 671 calories
    • Fat 41 g
    • Sat Fat 6 g
    • Cholesterol 107 mg
    • Sodium 888 mg
    • Protein 43 g
    • Carbohydrate 34 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 81 mg

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Buy Meal Kit


  1. Check 1 pound new potatoes
  2. Check 12 ounces fresh green beans
  3. Check 7 tablespoons extra-virgin olive oil, divided
  4. Check 4 6-ounce skin-on salmon fillets
  5. Check ¼ cup fresh lemon juice
  6. Check 1 tablespoon chopped fresh flat-leaf parsley
  7. Check 1 teaspoon dijon mustard
  8. Check 1 teaspoon kosher salt
  9. Check ½ teaspoon black pepper
  10. Check 2 tomatoes, cut into wedges
  11. Check ½ cup pitted Niçoise or kalamata olives, halved


  1. Cook the potatoes in salted water until just tender, about 6 minutes. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse to cool. Cut the potatoes in half.
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the salmon, skin-side down, and cook 3 to 4 minutes. Turn the fillets and cook until they are no longer translucent but still moist in center, 3 to 4 minutes more. Remove from skillet.
  3. Whisk together the lemon juice, parsley, mustard, salt, pepper, and the remaining oil in a small bowl.
  4. Divide the salmon, potatoes, green beans, tomatoes, and olives evenly among the plates. Drizzle the dressing over each serving. Serve warm or at room temperature.