Honey Mustard Glazed Salmon with Roasted Feta Potatoes and Greens
Savor the mouthwatering combination of honey mustard glazed salmon, perfectly roasted feta potatoes, and vibrant greens in this hearty meal! This dish not only satisfies your taste buds but also makes meal prep a breeze. Get ready to elevate your weeknight dinners with this delightful trio that’s as nutritious as it is delicious!
Prep
15
min
Cook
45
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 2 thick lemon slices
- pepper
- halved miniature new potatoes
🥩Meat & Seafood(1)
- salmon filletcan substitute with chicken or steak
🥛Dairy & Eggs(1)
- block of feta
🫙Pantry Staples(3)
- trimmed green beans
- 1 tbsp honey (15 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(4)
- ½ tsp garlic powder (2.5 ml)
- ½ tsp paprika (2.5 ml)
- salt
- 1 tbsp fresh thyme (15 ml)
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
👨🍳 Instructions
- 1
Add halved miniature new potatoes to a large metal baking tray, drizzle with 1 tbsp olive oil, season generously with salt, pepper and ½ tsp paprika, toss well, then arrange them cut side down and roast at 200°C for 40–45 minutes until deeply golden underneath and soft in the centre.
- 2
After 20 minutes, add 2 thick lemon slices onto the tray and a block of feta so it softens and turns golden at the edges.
- 3
Meanwhile, pat the salmon fillet completely dry and season well with salt and pepper, then mix 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp garlic powder together and brush generously over the top of the salmon only, reserving 2 tsp of the dressing for serving.
- 4
In the final 12 minutes of cooking time, place the salmon skin-side down on the tray along with trimmed green beans, lightly seasoning the beans with salt, pepper and a drizzle of olive oil, and return everything to the oven for 12 minutes until the salmon flakes easily and the glaze is caramelised. Optionally, finish under the grill for 2–3 minutes for a deeper crust if desired, watching closely.
- 5
Break the roasted feta over the crispy potatoes, scatter over 1 tbsp fresh thyme, and squeeze over one of the roasted lemon slices.
- 6
Plate the salmon with the remaining lemon slice on top and drizzle over the reserved 2 tsp honey mustard dressing to finish.
💡 Pro Tips
- ✓Arrange the halved potatoes cut-side down on the tray so the flat surface maximizes direct contact with the hot metal, driving Maillard browning and moisture evaporation for a deeply golden, crisp crust.technique200°C, 40-45 minutes
- ✓Pat the salmon completely dry before brushing on the honey mustard glaze because surface moisture blocks caramelization and dilutes the glaze, preventing proper Maillard browning and a tacky rather than lacquered finish.technique1 tbsp honey + 1 tsp Dijon
- ✓Add the salmon and green beans only in the final 12 minutes of the potatoes' cook time, since salmon's delicate protein structure overcooks and turns chalky past an internal temp of 52-55°C, while the potatoes need the full 40+ minutes for starch gelatinization and crisping.timing52-55°C internal temp, 12 minutes
- ✓Reserve 2 tsp of the honey mustard dressing raw for serving rather than brushing it all on before roasting, since heat breaks down the Dijon's sharp volatile compounds and caramelizes the honey's sugars, muting the fresh tang you want as a finishing contrast.ingredient2 tsp reserved
- ✓If using the grill to finish the salmon, watch it constantly within the 2-3 minute window since broiler elements can reach 260°C+ and the thin honey glaze layer can scorch from sugar caramelization tipping into burnt bitterness in under 30 seconds of inattention.equipment260°C+, 2-3 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
1
people
Level
intermediate
Share this recipe
Honey Mustard Glazed Salmon with Roasted Feta Potatoes and Greens
Savor the mouthwatering combination of honey mustard glazed salmon, perfectly roasted feta potatoes, and vibrant greens in this hearty meal! This dish not only satisfies your taste buds but also makes meal prep a breeze. Get ready to elevate your weeknight dinners with this delightful trio that’s as nutritious as it is delicious!
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 2 thick lemon slices
- pepper
- halved miniature new potatoes
🥩Meat & Seafood(1)
- salmon filletcan substitute with chicken or steak
🥛Dairy & Eggs(1)
- block of feta
🫙Pantry Staples(3)
- trimmed green beans
- 1 tbsp honey (15 ml)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(4)
- ½ tsp garlic powder (2.5 ml)
- ½ tsp paprika (2.5 ml)
- salt
- 1 tbsp fresh thyme (15 ml)
🍯Sauces & Condiments(1)
- 1 tsp Dijon mustard (5 ml)
👨🍳 Instructions
- 1
Add halved miniature new potatoes to a large metal baking tray, drizzle with 1 tbsp olive oil, season generously with salt, pepper and ½ tsp paprika, toss well, then arrange them cut side down and roast at 200°C for 40–45 minutes until deeply golden underneath and soft in the centre.
- 2
After 20 minutes, add 2 thick lemon slices onto the tray and a block of feta so it softens and turns golden at the edges.
- 3
Meanwhile, pat the salmon fillet completely dry and season well with salt and pepper, then mix 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp garlic powder together and brush generously over the top of the salmon only, reserving 2 tsp of the dressing for serving.
- 4
In the final 12 minutes of cooking time, place the salmon skin-side down on the tray along with trimmed green beans, lightly seasoning the beans with salt, pepper and a drizzle of olive oil, and return everything to the oven for 12 minutes until the salmon flakes easily and the glaze is caramelised. Optionally, finish under the grill for 2–3 minutes for a deeper crust if desired, watching closely.
- 5
Break the roasted feta over the crispy potatoes, scatter over 1 tbsp fresh thyme, and squeeze over one of the roasted lemon slices.
- 6
Plate the salmon with the remaining lemon slice on top and drizzle over the reserved 2 tsp honey mustard dressing to finish.
💡 Pro Tips
- ✓Arrange the halved potatoes cut-side down on the tray so the flat surface maximizes direct contact with the hot metal, driving Maillard browning and moisture evaporation for a deeply golden, crisp crust.technique200°C, 40-45 minutes
- ✓Pat the salmon completely dry before brushing on the honey mustard glaze because surface moisture blocks caramelization and dilutes the glaze, preventing proper Maillard browning and a tacky rather than lacquered finish.technique1 tbsp honey + 1 tsp Dijon
- ✓Add the salmon and green beans only in the final 12 minutes of the potatoes' cook time, since salmon's delicate protein structure overcooks and turns chalky past an internal temp of 52-55°C, while the potatoes need the full 40+ minutes for starch gelatinization and crisping.timing52-55°C internal temp, 12 minutes
- ✓Reserve 2 tsp of the honey mustard dressing raw for serving rather than brushing it all on before roasting, since heat breaks down the Dijon's sharp volatile compounds and caramelizes the honey's sugars, muting the fresh tang you want as a finishing contrast.ingredient2 tsp reserved
- ✓If using the grill to finish the salmon, watch it constantly within the 2-3 minute window since broiler elements can reach 260°C+ and the thin honey glaze layer can scorch from sugar caramelization tipping into burnt bitterness in under 30 seconds of inattention.equipment260°C+, 2-3 minutes