Why This Recipe Works

A dill-flavored mayonnaise mixture pulls double duty, adhering lemony panko to the salmon and also dressing the green beans.

Before You Begin

To ensure uniform cooking, we prefer to buy a whole 1½- to 2-pound center-cut salmon fillet and cut it into four equal pieces ourselves.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and 2 tablespoons salt; return to boil; and cook until green beans are bright green and tender, 5 to 8 minutes. Drain in colander and rinse under cold water until chilled. Drain well and pat dry with paper towels.

Meanwhile, combine mayonnaise, dill, mustard, and pepper in bowl; measure out and reserve 4 teaspoons mayonnaise mixture. Combine panko, thyme, and lemon zest in second bowl. Pat salmon dry with paper towels and sprinkle with ¾ teaspoon salt. Spread 1 teaspoon reserved mayonnaise mixture on top of each fillet. Sprinkle panko mixture evenly over top of each fillet, pressing to adhere. Arrange salmon on baking sheet. Roast until centers of fillets register 125 degrees, 10 to 15 minutes.

Stir lemon juice and remaining ¼ teaspoon salt into remaining mayonnaise mixture; add radishes and green beans and toss to combine. Serve salmon with dilled green beans and lemon wedges.