Lemon Dill Salmon with Roasted Potatoes and Green Beans

Ingredients

• 4 salmon fillets, about 150 g each, pin bones removed
• 700 g baby potatoes, cut into roughly 2 cm pieces
• 300 g green beans, trimmed
• 2 tablespoons olive oil, divided
• 1 lemon, washed, for 1 teaspoon zest and 2 tablespoons juice
• 2 garlic cloves, finely grated
• 15 g fresh dill, chopped, divided
• 1/2 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons water

Instructions

1. Heat the oven. Heat oven to 220°C/200°C fan/425°F. Toss potatoes with 1 tablespoon oil, half the salt and the pepper on a large shallow tray. Spread with cut faces against the metal where possible. Roast for 20 minutes, turning after 15 minutes if they stick or colour unevenly.
2. Prepare the fish. Pat salmon dry and check for pin bones with clean fingers. Mix the remaining oil, lemon zest, juice, garlic, half the dill and remaining salt. Brush over the fillets. Use a separate board and utensils for the raw fish.
3. Make space on the tray. Test a potato with a knife; it should be beginning to soften. Push the potatoes to the sides and put salmon skin-side down in the centre, leaving gaps. Return to the oven for roughly 10–15 minutes, checking small fillets earlier.
4. Steam the beans. Meanwhile put green beans and the measured water in a lidded saucepan. Steam over medium heat for 4–6 minutes until tender with a little bite. Add a splash more water if the pan dries. Drain and keep covered briefly rather than cooking until dull green.
5. Check the salmon. Measure 63°C/145°F at the thickest part of each fillet; the flesh should separate readily into flakes. Lift ready portions onto clean plates. Give firm potatoes another few minutes if needed. Fish thickness and oven behaviour matter more than the stated minutes.
6. Finish and serve. Divide potatoes and beans among the plates, add salmon and scatter with the remaining fresh dill. Spoon any unburnt cooking juices over the potatoes. Serve immediately, with extra lemon only if wanted. Avoid holding cooked salmon in the hot oven while waiting for other components.

Tips and troubleshooting

Start very firm potatoes a few minutes earlier next time, or cut them smaller. Do not slice salmon open repeatedly to check it; a thermometer leaves the portion more intact. Lemon can catch on a very hot bare tray, so brush it onto the fish rather than pouring a large puddle underneath.

Substitutions

Use trout portions of similar thickness and check doneness carefully. Parsley can replace dill for a different herbal finish. Broccoli florets can replace beans; steam separately until tender. Frozen fish should be thawed safely in the refrigerator before following this timing.

Allergen notes

Contains fish. No milk, wheat or egg is added, but check any packaged seasonings and possible cross-contact if needed.

Storage and reheating

Refrigerate leftover fish and vegetables promptly in shallow containers and use within 48 hours. Reheat only the portion needed until hot throughout; salmon dries out with repeated warming. Keep a little water in the reheating dish and cover loosely.

Food safety guidance: FoodSafety.gov cooking temperatures and the Food Standards Agency home food fact checker. Follow local food-safety advice and ingredient use-by dates.