Salmon needs much less time in the oven than potatoes. This recipe staggers the cooking so the vegetables are nearly ready when the fish goes in. A cold mustard-yogurt sauce adds tang without another saucepan, making this a relaxed Friday dinner that still feels special.
Prep: 15 minutes | Cook: 35–40 minutes | Total: 50–55 minutes | Serves: 4
Ingredients
- 600 g baby potatoes, halved; quarter larger ones
- 3 tbsp olive oil, divided
- 400 g green beans, trimmed
- 4 salmon fillets, about 150 g each
- 3/4 tsp fine salt, divided, plus more to taste
- Black pepper to taste
- 150 g plain Greek yogurt
- 2 tsp wholegrain mustard
- 1 lemon: 1 tbsp juice, 1 tsp finely grated zest, and wedges to serve
- 1 tbsp chopped dill or parsley
How to make it
- Heat the oven to 220°C conventional / 200°C fan (425°F). Toss potatoes with 2 tablespoons oil and half the salt. Spread on a large tray and roast for 20 minutes.
- Turn the potatoes. Toss the green beans with the remaining oil and add them to the tray. Roast for 5 minutes.
- Season the salmon with the remaining salt and black pepper. Place it skin-side down on a second lined tray and put it in the oven. Continue roasting the vegetables at the same time.
- Cook the salmon for about 10–15 minutes, depending on thickness, until the center reaches 63°C / 145°F. Check the vegetables and remove them when tender; allow larger potatoes a few extra minutes if necessary.
- While the fish cooks, mix yogurt, mustard, lemon juice, zest and herbs in a small bowl. Taste and adjust the seasoning.
- Serve salmon with potatoes and beans. Spoon the cool sauce over the fish just before eating, with lemon wedges alongside.
Tips and variations
A separate tray keeps the salmon from becoming crowded and lets you remove it at the right moment. Dry the beans after washing so they roast rather than steam. If using frozen salmon, thaw it fully in the refrigerator before starting. The yogurt sauce is intended as a finishing sauce, not a roasting marinade.