Herb-Crusted Baked Salmon with Lemon-Garlic Potatoes & Green Beans

An elegant, Good Friday-worthy fish dinner with crisp-edged potatoes, tender green beans, and a bright lemony garlic finish—all on one tray.

Ingredients

• 4 salmon fillets (about 6 oz / 170g each), skin-on or skinless
• 1 1/2 lb (700g) baby potatoes, halved (or larger potatoes cut into 1-inch chunks)
• 10 oz (300g) green beans, trimmed
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced (or finely grated)
• 1 lemon (zest + 2 tbsp juice), plus extra wedges for serving
• 1 tsp Dijon mustard (pantry staple, optional but recommended)
• 1 tsp dried oregano
• 1 tsp dried parsley (or mixed Italian herbs)
• 1/2 tsp paprika (sweet or smoked)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste

Method

• 1

  Step 1: Heat the oven + prep tray

  Preheat oven to **425°F / 220°C**. Line a large sheet pan with baking paper (or lightly oil the pan). This helps the potatoes crisp and prevents sticking.

• 2

  Step 2: Season and start roasting potatoes

  Toss potatoes with **2 tbsp olive oil**, **1/2 tsp salt**, **1/4 tsp pepper**, **1/2 tsp oregano**, and **1/2 tsp paprika**. Spread out cut-side down where possible (space = crisp). Roast **20 minutes**, until edges are turning golden and a knife meets only slight resistance.

• 3

  Step 3: Make the herb-lemon garlic rub

  In a small bowl, mix **1 tbsp olive oil**, **garlic**, **lemon zest**, **2 tbsp lemon juice**, **Dijon (if using)**, **1/2 tsp dried parsley**, **1/2 tsp oregano**, **1/4 tsp salt**, and **1/4 tsp pepper**. It should look like a loose paste.

• 4

  Step 4: Add green beans + make room for salmon

  Pull the tray out. Push potatoes to one side and add green beans to the other side. Drizzle beans with a little oil from the tray (or a tiny splash of olive oil), then season with a pinch of salt and pepper. Nestle salmon fillets in the center (or wherever you have room).

• 5

  Step 5: Coat salmon + bake

  Spoon the herb-lemon garlic mixture over the salmon (use the back of a spoon to coat). Return the tray to the oven and bake **10–12 minutes**, or until salmon flakes easily at the thickest part and looks just opaque (target **125–130°F / 52–54°C** for juicy, or **135°F / 57°C** for more done).

• 6

  Step 6: Finish and serve

  Let salmon rest **2 minutes** (it finishes gently). Taste potatoes/beans and add a final pinch of salt and a squeeze of lemon if needed. Serve with extra lemon wedges for bright, Good Friday freshness.

Tips

• **Crispier potatoes:** After the first 20 minutes, give them a quick toss and spread back out before adding the salmon.
• **No Dijon?** Skip it—still delicious. The mustard just adds a subtle tang and helps the rub cling.
• **Swap the fish:** This method works beautifully with **cod, haddock, or halibut**—adjust bake time (thicker fish needs longer).
• **Make-ahead:** Mix the herb-lemon garlic rub up to **24 hours ahead** and refrigerate; bring to room temp for 10 minutes before using.
• **What to serve with it:** A simple green salad, warm crusty bread, or a quick yogurt-garlic sauce (yogurt + lemon + salt + garlic) if you have yogurt on hand.

Nutrition (per serving, estimate)