Ingredients
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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
Directions
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Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper.
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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.
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Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
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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.
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Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.
