Sheet-Pan Lemon-Dijon Salmon with Green Beans

Name: Sheet-Pan Lemon-Dijon Salmon with Green Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French-inspired
Ingredients: 4 piece Salmon fillets (skin-on, about 170 g each); 1.5 lb Green beans, trimmed; 2 piece Shallots, thinly sliced; 3 tbsp Dijon mustard; 2 piece Lemon; 3 tbsp Olive oil; 3 clove Garlic; 2 tbsp Fresh dill, chopped; 2 tbsp Fresh parsley, chopped; 1 tsp Honey; 1.5 tsp Kosher salt; 0.5 tsp Black pepper

French-inspired · 35 mins

Coat salmon with lemon, Dijon, and herbs; roast alongside green beans and thinly sliced shallots.

I By idochter

Servings

4 piece Salmon fillets (skin-on, about 170 g each)
1.5 lb Green beans, trimmed
2 piece Shallots, thinly sliced
3 tbsp Dijon mustard
2 piece Lemon
3 tbsp Olive oil
3 clove Garlic
2 tbsp Fresh dill, chopped
2 tbsp Fresh parsley, chopped
1 tsp Honey
1.5 tsp Kosher salt
0.5 tsp Black pepper

Calories

752 kcal

Protein

43g

Carbs

36g

Fat

48g

Fiber

Sugar

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Prep

1. Position a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper. Pat the salmon fillets dry with paper towels.
2. In a small bowl, whisk together the Dijon mustard, the zest of 1 lemon, the juice of 1 lemon, minced garlic, dill, parsley, honey, 1 tbsp of the olive oil, half of the kosher salt and half of the black pepper until a thick paste forms.

3 tbsp Dijon mustard, 1 piece Lemon, 1.0 tbsp Olive oil, 3 clove Garlic, 2 tbsp Fresh dill, chopped, 2 tbsp Fresh parsley, chopped, 1 tsp Honey, 0.8 tsp Kosher salt, 0.2 tsp Black pepper
Roast

3. Toss the green beans and sliced shallots on the sheet pan with the remaining olive oil, remaining kosher salt and remaining black pepper. Spread them in a single layer, leaving space in the center for the salmon, and roast for 8 minutes.

1.5 lb Green beans, trimmed, 2 piece Shallots, thinly sliced, 2.0 tbsp Olive oil, 0.8 tsp Kosher salt, 0.2 tsp Black pepper
4. Remove the pan from the oven and nestle the salmon fillets skin-side down among the vegetables. Spread the lemon-Dijon mixture evenly over the top of each fillet.

4 piece Salmon fillets (skin-on, about 170 g each)
5. Return the pan to the oven and roast for 10 to 12 minutes, until the salmon flakes easily with a fork and reaches 130–135°F (54–57°C) in the center, and the green beans are tender and lightly blistered.
Serve

6. Cut the remaining lemon into wedges. Squeeze a little juice over the salmon and green beans, then serve straight from the pan with the lemon wedges alongside.

1 piece Lemon

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