Lemon-Garlic Salmon with Baby Potatoes and Green Beans

• 600 g baby potatoes
• 300 g green beans, trimmed
• 4 salmon fillets, about 600 g
• 2 garlic cloves, finely grated
• 1 lemon, zested and juiced
• 30 ml olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp dried oregano
• 1/2 tsp fine salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 220°C/425°F and line a large sheet pan with parchment paper.
2. 2Halve any larger potatoes, toss with 10 ml olive oil and half the salt, and spread cut side down on the pan. Roast for 18 minutes.
3. 3Whisk the remaining olive oil with the garlic, lemon zest, 30 ml lemon juice, Dijon mustard, honey, oregano, remaining salt, and black pepper.
4. 4Pat the salmon dry and brush generously with the lemon-garlic mixture.
5. 5Add the green beans to the pan, toss with the potatoes, push everything to the sides, and place the salmon in the center.
6. 6Roast for 12–14 minutes, until the salmon flakes easily and the potatoes are tender.
7. 7Rest for 2 minutes, spoon the pan juices over the salmon, and serve.