Lunch & Dinner:

No-Fuss Lemon Salmon With Veggies

For a fresh and light meal without all the clean-up, try this no-fuss lemon salmon with veggies. This one serving recipe is easy to multiply for family or guests and just as impressive as a meal that takes a sink full of dishes to make.

Yield 1 serving
Prep Time 15 minutes
Total Time 35 minutes

  • One 8 oz fresh salmon filet
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 1 lemon (sliced)
  • 1 tsp Nature Nate’s pure honey
  • ¼ cup green beans
  • ¼ cup carrots
  • ¼ cup red potatoes
  • 1 Tbsp whole grain mustard
  • 2 sprigs fresh dill
  • Parchment paper
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Preheat oven to 350 degrees. While the oven is heating up, cut your green beans into 2-inch pieces and place into a bowl. Next, cut your carrots and red potatoes into thin slices and place into the same bowl.

Cut your parchment paper into a square — roughly 15-inch by 15-inch. Fold paper in half, then open up. On one half, place your potatoes as the base. Drizzle on olive oil, and sprinkle on salt & pepper. Lay the salmon on top of the potatoes, and with a spoon, spread your whole grain mustard over the salmon. Drizzle 1 tsp of honey over the mustard, and then add your carrots and green beans. Add a little more olive oil, salt, and pepper on top of that. Place lemon slices and dill over everything.

Fold parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. Bake for 20-22 minutes or until internal temperature of salmon reaches 145˚F. Allow to cool and enjoy!

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