Preparation

This recipe maximizes oven efficiency and minimizes cleanup. Everything roasts together, with the smashed potatoes creating crispy edges while the salmon bathes in a glossy Korean-inspired glaze.

Preparation

1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. Boil the potatoes in salted water for 15 minutes until tender. Drain and let cool slightly.
3. While potatoes boil, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil in a small bowl.
4. Place the cooled potatoes on one side of the sheet pan. Use the bottom of a glass or measuring cup to gently smash each potato until about ½ inch thick.
5. Drizzle the potatoes with 2 tablespoons olive oil, season with salt and pepper, and roast for 15 minutes.
6. Remove the pan from the oven. Add the salmon fillets to the other side of the pan, brush generously with the gochujang glaze, and scatter green beans around everything. Drizzle the beans with remaining olive oil.
7. Return to the oven for 12-15 minutes until the salmon is cooked through and the potato edges are crispy.
8. Garnish with sesame seeds and serve immediately.

Why it works: The pre-boiled, smashed potatoes get a head start on crisping while the quick-cooking salmon and beans join later—perfect timing without any coordination stress.