30 Minutes
Pantry-Smart Maple Dijon Salmon & Crispy Potatoes with Citrus Slaw
For nights that call for something pantry-smart, this recipe pairs flaky salmon with golden baby potatoes and snappy green beans. Tangy mustard balanced with just enough maple, balanced by a fresh, crunchy side built into the recipe.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 2 cups shredded cabbage
- 1 tbsp fresh citrus juice
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 2 tbsp Dijon mustard and 1 tbsp pure maple syrup.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add a spoonful of the reserved maple-Dijon sauce and serve.
- 5
Massage the cabbage with citrus juice and a pinch of salt; serve on top or alongside.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.