Crispy Dijon Salmon
Includes recyclable aluminum tray
- Fish
- Eggs
- Soy
- Wheat
- Milk
Crispy panko Dijon salmon is roasted to perfection, drizzled with a smoky mustard mayo, and served alongside tender roasted green beans tossed in garlic herb butter. Add a side of golden garlic bread and this satisfying dinner hits all the right notes!
Ingredients
12 ounce
Green Beans
10 ounce
Salmon
(Contains: Fish)
2 unit
Oven-Ready Tray
1 ounce
Smoky Mustard
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt, and pepper (for 4, divide green beans between two trays, using a drizzle of oil in each tray). • In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt, and pepper.
• Pat salmon dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Place salmon, skin sides down, in remaining oven-ready tray (divide between two remaining trays for 4 servings). Evenly spread tops with Dijon mustard; mound with panko mixture, pressing firmly to adhere. Reserve bowl. • Place trays side by side on top rack (be sure your oven has preheated!); bake until green beans are tender and salmon is cooked through, 10-15 minutes. (For 4, bake salmon on top rack and green beans on middle rack, swapping rack positions halfway through.)
• Meanwhile, wash and dry bowl used for panko. Combine smoky mustard and mayonnaise in same bowl; stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• When salmon has 5 minutes remaining, halve and toast ciabatta. Spread with half the garlic herb butter. • Halve each ciabatta on a diagonal.
• Once green beans are done, carefully toss with remaining garlic herb butter.
• Divide salmon, green beans, and garlic bread between plates. Drizzle smoky mustard-mayo sauce over salmon and serve.
Fish is fully cooked when internal temperature reaches 145°.
