Baked Honey Mustard Salmon with Quinoa and Steamed Green Beans
10min
20min
1
490
Chef's Note
For the best results, look for a salmon fillet with even thickness so it cooks uniformly. If your salmon has skin, place it skin-side down on the baking sheet - you can easily separate the flesh from the skin after cooking.
Tags
Ingredients
5 oz salmon fillet
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup quinoa
2/3 cup water
4 oz green beans
1 teaspoon olive oil
1 small lemon wedge
Instructions
- 1
Preheat oven to 400°F (200°C) and line a small baking sheet with parchment paper or aluminum foil.
- 2
Rinse 1/3 cup quinoa in a fine mesh strainer. Add quinoa and 2/3 cup water to a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 3
While quinoa cooks, in a small bowl, mix together 1 tablespoon dijon mustard, 1 tablespoon honey, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
- 4
Place the 5 oz salmon fillet on the prepared baking sheet. Pat dry with paper towels and season with 1/8 teaspoon salt.
- 5
Spread the honey mustard mixture evenly over the top of the salmon fillet.
- 6
Bake the salmon in the preheated oven for 12-15 minutes, until it flakes easily with a fork.
- 7
While salmon bakes, trim the ends off 4 oz green beans and rinse them.
- 8
Place green beans in a microwave-safe bowl with 2 tablespoons water. Cover with a microwave-safe plate and microwave on high for 3-4 minutes until tender-crisp.
- 9
Drain the green beans and toss with 1 teaspoon olive oil and a pinch of salt and pepper.
- 10
Fluff the cooked quinoa with a fork.
- 11
Serve the baked salmon with quinoa and green beans on the side. Garnish with a small lemon wedge for squeezing over the dish.
Nutrition Information (per serving)
490
35g
48g
18g
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