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Prep time: 15 min
Cook time: 30 min
Servings: 4
1 - 100 gram
In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops 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 healthy dinner on the table fast, but if you have other leftover whole grains, such as quinoa or farro, they work well here too.
Ingredients
1-1/4 pounds wild salmon, skinned and cut into 4 portions
3 tbsp extra-virgin olive oil, divided
1 tbsp minced garlic
3/4 tsp salt
2 tbsp mayonnaise
2 tsp whole-grain mustard
1/2 tsp ground pepper, divided
12 ounces thin green beans, cut into thirds
1 small lemon, zested and cut into 4 wedges
2 tbsp pine nuts
1 package pilaf rice
2 tbsp water
Chopped fresh parsley for garnish
Directions
Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper.
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.
Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
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.
Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.
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