Honey Soy Salmon with Potatoes and Green Beans

Instructions

1. 1

   Preheat the oven to 200°C/400°F with racks in the upper and lower thirds. Line two 40 x 30 cm rimmed baking trays with baking paper. While the oven heats, scrub the potatoes and cut them into 1.25 cm cubes; trim the green beans.

2. 2

   Toss the potatoes on one tray with 1 tablespoon olive oil, 0.25 teaspoon salt and 0.125 teaspoon black pepper. Spread into a single layer and roast on the lower rack for 15 minutes.

3. 3

   While the potatoes roast, mince the garlic and whisk it with 2 tablespoons olive oil, the honey, soy sauce, Dijon mustard and remaining 0.125 teaspoon black pepper. Immediately transfer half the glaze to a separate bowl and reserve it for the second coating.

4. 4

   Also during the potato roasting time, toss the green beans with the remaining 0.5 tablespoon olive oil and 0.25 teaspoon salt. Pat the four raw, skin-on salmon fillets, about 150 g each, dry with kitchen paper. Arrange them skin-side down on the second tray, with the beans spread around them without overlapping. Spoon the unreserved half of the glaze over the salmon.

5. 5

   After the potatoes have roasted for 15 minutes, turn them over and return their tray to the lower rack. Put the salmon and bean tray on the upper rack and roast both trays for 8 minutes.

6. 6

   Spoon the reserved glaze over the salmon without touching the fish. Rotate both trays front to back and roast for another 7–12 minutes, until the salmon reaches 63°C/145°F in its thickest part, the potatoes are tender and the beans are cooked. If the salmon finishes first, transfer it to a plate while the vegetables finish roasting.

7. 7

   Divide the potatoes and beans among four plates, add one salmon fillet to each and spoon the cooked glaze from the salmon tray over the fish.