Salmon, dill & green bean salad

Cooked salmon and tender green beans with a lemon-dill dressing.

Before you start

Serves 4. Contains fish and mustard.

Ingredients

• 400 g salmon fillet
• 350 g green beans
• 400 g small potatoes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped dill
• Black pepper

Method

1. Cook potatoes until tender. Cook beans separately until tender, then drain both.
2. Bake salmon at 200°C/400°F until the thickest part reaches 145°F/63°C, checking from about 12 minutes. Cool promptly if serving cold.
3. Whisk oil, lemon, mustard, dill and pepper.
4. Flake cooked salmon, checking for bones, and combine gently with potatoes, beans and dressing. Serve warm or refrigerate promptly.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Independent practical guidance