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Dijon-Herb Baked Salmon with New Potatoes and Green Beans

One tray: mustard-glazed salmon, crispy potatoes and bright green beans with lemon and dill.

35 mintotal
4servings
10ingredients
Dijon-Herb Baked Salmon with New Potatoes and Green Beans

Ingredients

  • 4 pieces salmon fillets, about 150 g each
  • 2 tbsp dijon mustard
  • 3 tbsp olive oil
  • 500 g new potatoes, halved
  • 300 g green beans, trimmed
  • 2 cloves garlic, grated
  • 1 piece lemon, zest and juice
  • 2 tbsp fresh dill, chopped
  • salt
  • black pepper

Method

  1. Heat oven to 220°C. Toss potatoes with oil and salt on a tray.
  2. Roast potatoes cut side down until golden underneath.20 min timer
  3. Push potatoes aside; add green beans and salmon to the tray.
  4. Spread mustard over salmon, scatter garlic and dill, roast until the salmon flakes.12 min timer
  5. Squeeze lemon over the beans and serve the kids' share now.Kids’ plate comes out here

Kids’ plate: Fish and potato boats

On the plate: Plain salmon piece, soft potato halves and beans, lemon left off.

Make it a game: Turn a potato half into a boat and park the salmon next to it.

Set it aside at step 5, before the grown-ups’ sauce or spice goes on.

Why it works

  • Hashimoto's thyroiditis: Naturally gluten-free, no soy anywhere: salmon with mustard, lemon and dill.
  • Gluten-free: Everything here is gluten-free to start: fish, potatoes, beans and a mustard glaze.
  • Kid (4–12): Mild mustard glaze with lemon and dill left off her share.
  • Toddler (1–3): Soft potatoes, flaked fish and tender beans, all easy to pick up.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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