Preparation Steps

• Preheat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment and lightly oil the surface so vegetables don’t stick.
• Toss the diced potatoes with 1 tbsp of olive oil, 1/2 tsp salt and a few grinds of black pepper. Spread them in a single layer on one side of the sheet pan. Roast for 15 minutes to start crisping the edges.
• While the potatoes roast, whisk together the Dijon, 1 tbsp olive oil, the zest and juice of the lemon, and the minced garlic in a small bowl. Taste and adjust with a pinch of salt if needed — this is the glaze for the salmon.
• Toss the trimmed green beans with the remaining 1 tbsp olive oil and a light pinch of salt and pepper. After the potatoes have had 15 minutes, move them to one side of the pan to make room.
• Nestle the green beans on the empty side of the pan. Pat the salmon fillets dry and place them skin-side down in the center space between the potatoes and beans. Brush the tops of the salmon generously with the lemon-Dijon glaze.
• Return the sheet pan to the oven and roast everything for 10–12 minutes, or until the salmon reaches about 125–130°F and flakes easily. If you like crisp skin, switch the oven to broil for 1–2 minutes at the end — watch closely so it doesn't burn.
• Remove the pan and let the salmon rest for 3–5 minutes. Sprinkle the whole pan with chopped parsley and a little extra lemon zest before serving. Divide salmon, potatoes and beans among plates and spoon any pan juices over the top.