Honey-Garlic Lemon Salmon with Green Beans

Ingredients

• Fish and vegetables

  1½ lb salmon fillets

  similar center-cut pieces, pin bones removed

• 1 lb green beans

  trimmed and dried

• 1 medium red onion

  cut into narrow wedges

• 1½ tbsp olive oil

• ¾ tsp fine salt

• ¼ tsp black pepper

• Glaze and finish

  2 tbsp honey

• 1½ tbsp lemon juice

• 1 tsp Dijon mustard

• 3 cloves garlic

  finely grated

• 1 tbsp flat-leaf parsley

  chopped

Directions

1. Give the vegetables a head start

   Heat the oven to 425°F (220°C). Line a large rimmed tray with oven-safe parchment. Toss the green beans and onion with the olive oil and half the salt and pepper. Spread in one layer and roast for 10 minutes.

2. Prepare the fish and glaze

   Pat the salmon dry with paper towels and season with the remaining salt and pepper. In a small bowl, stir together the honey, lemon juice, Dijon and grated garlic. Keep this mixture separate from the raw fish until brushing.

3. Add the salmon

   Move the vegetables toward the edges with clean tongs. Put the salmon skin-side down in the center, leaving space between pieces. Brush all the glaze over the fish. Roast for 10–14 minutes, checking early for thinner portions. Continue until the thickest part of each fillet reaches 145°F (63°C). Remove finished pieces individually if necessary.

4. Finish and serve

   Check that the beans are tender enough for your preference; return the vegetables to the oven briefly if needed after removing the fish. Scatter parsley over the salmon and serve with the beans and onion. Discard utensils or wash them thoroughly if they touched raw fish before using them for serving.