Dijon Salmon with Green Bean Pilaf
ACTIVE: 30 minutes TOTAL: 30 minutes
In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops the baked
salmon is very versatile. Make extra to use as a dip for fries or to jazz up tuna salad. Precooked brown rice helps get this dinner on the table fast, but if you have other leftover
whole grains, such as quinoa or farro, they work well here too.
11/4 pounds salmon, skinned and cut into 4 portions
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon ground pepper, divided
12 ounces pretrimmed haricots verts or thin green beans, cut into thirds
1 small lemon, zested and cut into 4 wedges
2 tablespoons pine nuts
1 8-ounce package precooked brown rice
2 tablespoons water
Chopped fresh parsley for garnish
1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper.
2. Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic
and salt into a paste with the side of a chef’s knife or a fork. Combine a scant 1 teaspoon of
the garlic paste in a small bowl with mayonnaise, mustard and 1/4 teaspoon pepper. Spread
the mixture on top of the fish.
3. Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per
inch of thickness.
4. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.
Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper;
cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add
rice and water and cook, stirring, until hot, 2 to 3 minutes more.
5. Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and
SERVES 4: 4 oz. fish & 1 cup pilaf each
Calories 459, Fat 26g (sat 4g), Cholesterol 70mg, Carbs 22g, Total sugars 3g (added 0g),
Protein 34g, Fiber 4g, Sodium 644mg, Potassium 712mg.