021 / 75 · Good Dinner after Training

Mustard Salmon with Warm Potato and Green Bean Salad

Name: Mustard Salmon with Warm Potato and Green Bean Salad
Prep time: 25 min
Cook time: 35 min
Total time: 55 min
Yield: 2 salmon fillets with warm potato and green bean salad
Ingredients: 1 lb 2 oz small waxy potatoes, halved or quartered (500 g); 2 cups trimmed green beans (250 g); 2 salmon fillets, 6 oz/170 g each (340 g total); 1 tablespoon olive oil (15 ml), divided: 1 teaspoon for salmon and 2 for salad; 4 teaspoons Dijon mustard (20 g), divided equally between salmon and dressing; 2 tablespoons lemon juice (30 ml), divided equally between salmon and dressing; 1/3 cup plain 2% Greek yogurt (80 g); 2 tablespoons chopped fresh dill (4 g); 1/4 teaspoon fine salt (1.5 g), divided; 1/4 teaspoon ground black pepper (0.5 g), divided

2 salmon fillets with warm potato and green bean salad · Active 25 min · Cook 35 min · Total 55 min

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This warm dinner salad has salmon at its center, with softly cooked green beans and waxy potatoes in a mustard-yogurt dressing. Begin the beans first: they receive a full 30 minutes in boiling water, while potatoes simmer separately and the fish roasts alongside. This longer bean method gives a softer texture rather than tender-crisp beans. Mustard appears in the salmon coating and dressing, joining the plate without making every component identical.

Jump to ingredients

Mustard salmon with warm potatoes and green beans in dill yogurt dressing.

Start with evenly sized potatoes

Halve small waxy potatoes and quarter larger ones so the pieces cook evenly. Start them in cold water in their own saucepan. The green beans use a separate pan of boiling water for at least 30 minutes, following the collection precaution, so their texture will be soft. Do not add raw beans only for the final few minutes of potato cooking. Drain each vegetable when fully cooked and let excess steam escape briefly before dressing.

Keep the dressing off the baking tray

The salmon needs only a thin mustard-lemon coating and a little oil. The yogurt dressing belongs on the cooked vegetables, where it stays fresh and creamy. Stir it together while the potatoes simmer. Warm potatoes absorb flavor readily, but very hot potatoes can make a yogurt dressing thin, so allow that short steaming-off period first. Check the fish at its thickest point, including a thicker tail-end fold if one is present. A 145°F/63°C center is the endpoint; do not wait for the whole fillet to become dry and chalky.

Ingredients

1 lb 2 oz small waxy potatoes, halved or quartered (500 g)
2 cups trimmed green beans (250 g)
2 salmon fillets, 6 oz/170 g each (340 g total)
1 tablespoon olive oil (15 ml), divided: 1 teaspoon for salmon and 2 for salad
4 teaspoons Dijon mustard (20 g), divided equally between salmon and dressing
2 tablespoons lemon juice (30 ml), divided equally between salmon and dressing
1/3 cup plain 2% Greek yogurt (80 g)
2 tablespoons chopped fresh dill (4 g)
1/4 teaspoon fine salt (1.5 g), divided
1/4 teaspoon ground black pepper (0.5 g), divided

Set out

Two medium saucepans: one for green beans and one for potatoes, Colander, Rimmed baking sheet, Baking parchment, Mixing bowl, Food thermometer

Allergens

Fish (salmon), Milk, Mustard. Check labels and substitutions.

Make it

Heat oven to 400°F/200°C and line the baking sheet. Bring a separate saucepan of water to a boil, add trimmed green beans, return to a full boil and boil for at least 30 minutes, until thoroughly soft. About 10 minutes into bean cooking, put potatoes in the other saucepan, cover with cold water, bring to a simmer and cook 12–15 minutes or until tender. Drain each separately when ready; the beans must receive their complete 30-minute boiling period.
While the vegetables cook, put salmon on the sheet. Mix 1 teaspoon oil with half the mustard, half the lemon juice, half the salt and half the black pepper. Spread over the fish. Roast for 12–16 minutes, depending on thickness, until each thickest center reaches 145°F/63°C.
Whisk yogurt, remaining 2 teaspoons oil, remaining mustard and lemon juice, dill, remaining salt and pepper in a large bowl.
Drain potatoes and beans well and let steam escape for 3–5 minutes. Fold into the dressing gently, keeping the potato pieces intact.
Divide warm salad between two plates and add one salmon fillet to each. Serve promptly.

Dinner on one short timetable

Read the whole method before starting and put the salmon in once the potato pan is simmering. The vegetable pot and oven can then finish close together. There is no requirement to fit this meal into a precise post-training window; its advantage is a clear sequence on a busy evening.

A useful detail

Use plain, unseasoned salmon fillets. If using skin-on fish, serve the skin as preferred, but the ingredient weight and estimate are for the edible fillet portion specified. The bean texture is deliberately soft after the full boiling method. The 55-minute total includes their complete 30-minute boil.

Another way

Replace green beans with 250 g asparagus cut into 2-inch/5 cm lengths; add for the last 2–3 minutes of potato cooking.
Use 4 g chopped chives instead of dill in the dressing.

Keep it well

Refrigerate fish and dressed vegetables in separate shallow containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 2 days. Reheat leftovers to 165°F/74°C; the yogurt dressing may separate slightly but can be stirred. Do not leave the warm salad out for an extended buffet.