Mustard-Glazed Salmon with Green Beans, Brown Rice
COOK TIME: 20 minutes
PREP TIME: 15 minutes
SERVINGS: 4
INGREDIENTS
1¼ pounds wild salmon, skinned and cut into 4 portions
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
¾ teaspoon salt
2 tablespoons mayonnaise
2 teaspoons whole-grain mustard
½ teaspoon ground pepper
12 ounces green beans, cut into thirds
1 small lemon, zested and cut into 4 wedges
2 tablespoons pine nuts
8 ounces cooked brown rice
2 tablespoons water
Chopped fresh parsley, for garnish
INSTRUCTIONS
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, stir together the mayonnaise, whole-grain mustard, half of the minced garlic, half of the lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper.
Place the salmon portions on the prepared baking sheet. Spread the mustard-mayo mixture evenly over the tops of the salmon fillets.
In a medium bowl, toss the green beans with 2 tablespoons olive oil, the remaining minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
Spread the green beans around the salmon on the baking sheet. Roast for 15–18 minutes, or until the salmon flakes easily with a fork and the green beans are tender-crisp.
Meanwhile, in a small dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring often, until golden and fragrant. Remove from heat.
Warm the cooked brown rice in a small saucepan over low heat with 2 tablespoons water and 1 tablespoon olive oil, stirring until heated through.
To serve, divide the rice among 4 plates. Top each with a salmon fillet and a portion of green beans. Sprinkle with toasted pine nuts and remaining lemon zest. Garnish with chopped fresh parsley and serve with a lemon wedge.
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