Oven-Baked Salmon with Green Beans and Baby Potatoes

• 600 g baby potatoes
• 300 g green beans
• 4 salmon fillets, about 140 g each
• 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 small garlic clove
• 10 g fresh dill
• ¾ tsp salt
• ½ tsp black pepper

How to make it

1. 1

   Preheat the oven to 220 °C (200 °C fan). Line a large baking sheet with parchment paper.

2. 2

   Halve the baby potatoes. Toss them on the baking sheet with 1 tablespoon olive oil, half the salt, and half the pepper. Roast for 15 minutes.

3. 3

   Meanwhile, trim the ends off the green beans. Finely grate the garlic and toss it with the beans and the remaining tablespoon of olive oil.

4. 4

   Take the baking sheet out of the oven and turn the potatoes. Arrange the green beans among them and roast everything for another 10 minutes.

5. 5

   Meanwhile, grate the yellow zest from the lemon and mix it with the mustard. Pat the salmon fillets dry and brush the tops with the mustard mixture.

6. 6

   Place the salmon among the vegetables. Sprinkle with the remaining salt and pepper. Cut the lemon into wedges and place them on the baking sheet.

7. 7

   Bake for another 10–12 minutes, depending on the thickness of the salmon. The fish is ready as soon as it’s just opaque in the middle and flakes easily. Then take the baking sheet out of the oven, even if the beans still have a little bite.

8. 8

   Finely chop the dill and sprinkle it over the salmon and vegetables. Squeeze the warm lemon wedges over the baking sheet to taste and serve immediately.