Community recipe
Cornflake-Crusted Salmon with Creamy Lemon-Dill Potatoes and Green Beans
Juicy baked salmon gets a golden, crackly cornflake crust, with tender lemon-dill potatoes and roasted green beans alongside.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb baby potatoes
- 12 oz green beans
- 1.5 l waters
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 1.5 cup cornflakes, coarsely crushed
- 1 tbsp olive oil
- 1.5 lb skinless salmon fillets
- 2 tbsp dijon mustards
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 lemon
- 0.25 cup fresh dill, chopped
- 0.75 cup plain greek yogurt
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Prepare the oven and vegetables
Set a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Wash 1.5 lb baby potatoes and 12 oz green beans; dry the beans thoroughly, trim their stem ends, and halve any potatoes larger than 1 inch. Set the beans on the lined sheet and the potatoes in a medium saucepan. | Why: Lining the sheet prevents sticking, and evenly sized potatoes cook at the same rate.
- 02
Start the potatoes
Pour 1.5 l water into the saucepan to cover the potatoes; add 0.5 tsp kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15–18 minutes, until a fork slips easily through the largest piece. Drain well and let steam-dry in the colander for 2 minutes; leave the saucepan available for tossing later. | Why: Gentle simmering makes the potatoes tender without breaking them apart.
- 03
Give the beans a head start
On the lined sheet, toss the dried beans with 1 tbsp olive oil and 0.25 tsp kosher salt. Spread in a single layer, leaving room in the middle for the fish. Once the oven reaches 425°F (220°C), roast for 8 minutes; the beans should start to wrinkle at their edges. | Why: A short head start lets the beans finish alongside the salmon.
- 04
Make the crunchy cornflake coating
While the beans begin roasting, crush 1.5 cup cornflakes into coarse crumbs in a bowl. Stir in 1 tbsp olive oil. Pat 1.5 lb skinless salmon fillet dry with paper towels and cut into 4 equal portions on a clean board. Spread 2 tbsp Dijon mustard over their top surfaces, then season with 0.25 tsp kosher salt and 0.25 tsp black pepper. Press the crumbs firmly onto the mustard-coated tops. Wash your hands and clean the board after handling the fish. | Why: Dry fish and mustard help the oiled crumbs stick and bake up crisp.
- 05
Bake the salmon beside the beans
After the beans have roasted 8 minutes, take the sheet out and set it on a heatproof surface. Move the beans to the sides and place the coated fish in the cleared center, crust side up, without touching the beans. Return the sheet to the 425°F (220°C) oven and bake 12–15 minutes, until the crust is golden, the beans are tender with browned spots, and the center of the thickest fish portion reaches 145°F (63°C) on an instant-read thermometer. Let the fish rest on the sheet for 2 minutes. | Why: An uncrowded sheet keeps the crust crisp and allows the beans to brown.
- 06
Dress the potatoes and serve
While the fish bakes, wash and dry 1 lemon and 0.25 cup fresh dill. Finely chop the dill; finely grate the lemon zest, then cut and squeeze the lemon. In a bowl, mix 0.75 cup plain Greek yogurt, the dill, lemon zest, 2 tablespoons of the squeezed juice, and 0.25 tsp kosher salt. Return the drained, steam-dried potatoes to their saucepan and gently fold in the dressing. Divide the warm potatoes, roasted beans, and rested salmon among 4 plates; spoon any remaining dressing over the potatoes and serve immediately. | Why: Dressing the warm potatoes helps them absorb the bright, creamy flavor.
