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1 ¼ pounds wild salmon (see Tip), skinned and cut into 4 portions
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3 tablespoons extra-virgin olive oil, divided
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1 tablespoon minced garlic
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¾ teaspoon salt
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2 tablespoons mayonnaise
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2 teaspoons whole-grain mustard
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½ teaspoon ground pepper, divided
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12 ounces pretrimmed haricots verts or thin green beans, cut into thirds
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1 small lemon, zested and cut into 4 wedges
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2 tablespoons pine nuts
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1 8-ounce package precooked brown rice
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2 tablespoons water
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Chopped fresh parsley for garnish
Dijon Salmon with Green Bean Pilaf
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.
Nutrition Information
285
Calories
36g
Carbohydrates
5g
Protein
758mg
Potassium
9g
Fiber
15g
Sugar
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