Maple-Dijon salmon with crispy potatoes and green beans

This simple tray bake pairs glazed salmon with golden baby potatoes and green beans. The recipe is dairy-free and made without onion or garlic as written, with one tray doing most of the work.

Serves: 4   Preparation: 15 minutes   Cooking: 35 minutes   Total: approximately 50 minutes

Ingredients

• 700 g baby potatoes, halved
• 30 mL garlic-infused olive oil, divided
• 4 skin-on salmon fillets, approximately 150 g each
• 250 g green beans, trimmed
• 15 mL pure maple syrup
• 15 mL Dijon mustard
• 15 mL lemon juice
• 5 g fresh dill, finely chopped, plus extra to serve
• 3 g fine salt, divided
• 1 g freshly ground black pepper
• 1 lemon, cut into wedges, to serve

Method

1. Preheat the oven to 220°C conventional or 200°C fan-forced. Line a large, shallow roasting tray with baking paper.
2. Place the potatoes on the tray. Add 20 mL of the garlic-infused olive oil, 2 g of the salt and half the pepper. Toss well, arrange cut-side down and roast for 23–25 minutes.
3. Meanwhile, combine the maple syrup, Dijon mustard, lemon juice and chopped dill in a small bowl.
4. Turn the potatoes. Add the green beans to the tray, drizzle them with the remaining 10 mL oil and toss gently.
5. Pat the salmon dry and place it among the vegetables, skin-side down. Season with the remaining salt and pepper, then spoon the maple-Dijon mixture over the top.
6. Return the tray to the oven for 10–12 minutes, or until the salmon is opaque and flakes easily at the thickest part. Thicker fillets may need a few extra minutes.
7. Rest for 2 minutes. Scatter with extra dill and serve with lemon wedges.

Intolerance considerations

• Dairy: the recipe is dairy-free as written. Check the mustard label if strict dairy avoidance is required.
• Onion and garlic: neither is added. Choose a garlic-infused oil without garlic pieces if fructans are relevant to you, and check that the mustard does not contain onion or garlic.
• Wheat and gluten: no wheat-containing ingredient is intentionally added. For coeliac disease or wheat allergy, verify the mustard and all packaged ingredients and prevent cross-contact.
• FODMAPs: this recipe has not been laboratory tested or certified low FODMAP. Product formulations, portions and individual tolerance matter, so use tested serving guidance that fits your plan.
• Fish: salmon is a fish allergen. This recipe is not suitable for anyone with a fish allergy.
• Histamine: the recipe is not labelled low histamine. Fish freshness, storage and individual tolerance can be important; follow personalised advice if histamine is relevant to you.

Practical substitutions

Replace the salmon with 600 g of firm white fish fillets and begin checking them after 8 minutes. Carrots cut into slim batons can replace the green beans; add them to the tray with the potatoes so they have time to soften.

If mustard does not suit you, omit it and combine the maple syrup with an extra 10 mL lemon juice and 2 g finely grated lemon zest. Parsley or chives can replace the dill.

Storage

Use fresh or correctly frozen salmon and keep it refrigerated until cooking. Cool leftovers promptly in shallow containers, refrigerate at or below 5°C within 2 hours and use within 2 days. Reheat only the portion you need until steaming hot.

More everyday ideas

Browse the full Intoleran Australia recipe collection, learn why a nutrition panel cannot show FODMAP content, or read about FODMAP stacking across a meal. Individual needs vary; an Accredited Practising Dietitian can help when several restrictions overlap.

For Australian food-safety guidance, see Food Standards Australia New Zealand.