30 Minutes
Maple Dijon Lunchbox-Later Salmon & Crispy Potatoes with Herby Yogurt
Tangy mustard balanced with just enough maple. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, planned to hold well for tomorrow's lunch, with a cool, creamy spoonful. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What 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
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped tender herbs
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
Stir the yogurt with the herbs and a spoonful of water, then serve alongside the warm dish.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.