Baked lemon thyme salmon on a platter with roasted potatoes and green beans on a table with a small bowl of thyme, serving fork, and a napkin. — Photo:
Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell

Active Time:

15 mins

Total Time:

1 hrs 10 mins

Servings:

4 dinners (plus leftovers)

Don’t you love it when your main and your sides cook all together at the same time in the same pan? We do. It means less mess and no need to worry about timing, as everything will be ready at the same time. That’s why this salmon meal, which comes together in just 15 minutes of hands-on cooking and is made entirely in one baking dish, will easily become a part of your weeknight dinner rotation.

Thanks to a simple sauce made from pantry staples like honey, garlic, and mustard, plus a little fresh thyme, the salmon, potatoes, and green beans become a light and flavorful meal, and the leftovers can easily be turned into a second dinner the next day. The other great thing about this recipe is that the flavors of the dressing pair well with just about any fish, so feel free to substitute your favorite fish fillets for the salmon.

This recipe is part of our Cook Once, Eat Twice series. Check out our Salmon Niçoise Salad recipe below, which can be made with leftovers from this recipe to create two delicious dinners at the same time.

Other Cook Once, Eat Twice recipes:

Ingredients

1/2 cup fresh lemon juice (from 3 lemons)
1 Tbsp. minced garlic (from 2 medium cloves)
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup, plus 4 tsp. olive oil, divided
1 Tbsp. fresh thyme leaves, plus 6 (3-inch) sprigs, divided
6 (6-oz.) skin-on salmon fillets (1 to 11/2 inches thick), patted dry
1 1/2 lb. baby Yukon Gold potatoes, quartered lengthwise
3 3/4 tsp. kosher salt
1 lb. fresh green beans, trimmed
3/4 tsp. black pepper, divided
1 medium lemon, thinly sliced crosswise
2 Tbsp. salted butter, cubed

Directions

Preheat oven to 425°F with racks in top third and middle positions. Whisk together lemon juice, garlic, mustard, honey, 1/3 cup of the oil, and thyme leaves in a medium bowl until combined. For leftovers, transfer 1/2 cup of the lemon mixture to an airtight container and store in refrigerator for up to 5 days.
Place salmon fillets in a 13- x 9-inch baking dish. Pour remaining lemon mixture over salmon, turning to coat. Set aside to marinate for 10 minutes at room temperature.
Meanwhile, toss together baby Yukon Gold potatoes, 2 teaspoons of the oil, and 1 1/2 teaspoons of the salt on a rimmed baking sheet lined with parchment paper. Bake in preheated oven 10 minutes. Remove from oven, and push potatoes to one half of the baking sheet. On the other half of the baking sheet, toss green beans, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and remaining 2 teaspoons oil until green beans are fully coated.
Season marinated salmon with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Top salmon with thyme sprigs, lemon slices, and butter cubes.
Place baking dish with salmon on top rack and baking sheet with vegetables on middle rack. Bake at 425°F until potatoes and green beans are tender and salmon is flaky and a thermometer inserted into the thickest portion registers 135°F, about 25 minutes, stirring vegetables halfway through cook time. Remove salmon and vegetables from oven. Transfer 4 salmon fillets, 2 1/2 cups potatoes, and 3 cups green beans to a platter. Serve.
For leftovers, let remaining salmon fillets, potatoes, and green beans cool completely, about 30 minutes. Refrigerate the salmon and vegetables in separate airtight containers for up to 2 days.

Salmon Niçoise Salad

Salmon Nicoise Salad — Photographer Victor Protasio; Food Stylist Ruth Blackburn; Prop Stylist Lydia Pursell

This is a Southern Living take on the classic French salad that combines fish with lots of fresh veggies and salty, briny toppings.

While a traditional niçoise uses tuna, we opted for flaky salmon, which pairs well with the bright lemony dressing. Hard-boiled eggs, cherry tomatoes, green beans, and olives round out the bowl, for a filling dinner salad that doesn’t leave you hungry.

You can of course load up the dish with even more of your favorite toppings, like crunchy croutons or extra veggies, such as broccoli or cauliflower florets. We suggest using mixed greens as the base, but crunchy romaine, baby spinach, or kale would work as well. Same goes for the salmon; feel free to swap it for your favorite fish instead.

Let leftover lemon mixture come to room temperature; shake to recombine. Toss 7 oz. mixed baby greens with 1/4 cup of the lemon mixture, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper in a large serving bowl. Using a fork, flake 2 leftover salmon fillets into chunks; arrange over dressed greens with 1 cup leftover potatoes, 1 cup leftover green beans, 1 cup halved cherry tomatoes, 1/2 cup halved pitted kalamata olives, and 2 peeled and quartered hard-cooked eggs. Drizzle with remaining 1/4 cup lemon mixture. Serve immediately.