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Dijon Salmon with Green Bean Pilaf

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 4
  • Course: Main Dish

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.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Aluminum Foil to keep clean up easy!

Ingredients

  • 1 1/4 pounds wild salmon, skinned and cut into 4 portions
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 3/4 teaspoon salt
  • 2 tablespoons mayonnaise
  • 2 teaspoons whole-grain mustard
  • 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
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 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.

Step 3

Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.

Step 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.

Step 5

Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.

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