Mustard herb salmon with warm potato salad

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 2 tablespoons whole-grain mustard, 1 tablespoon apple cider vinegar, 1 tablespoon honey into a smooth sauce. Pat 4 salmon fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 10 ounces green beans, trimmed and 1 1/2 pounds baby potatoes, halved with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the salmon flakes at the edges and reaches 145°F. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Add 6 radishes, thinly sliced fresh at serving. Finish Mustard herb salmon with warm potato salad with 1/2 cup fresh dill.