Sheet Pan Honey Mustard Salmon And Green Beans Recipes

ONE SHEET PAN HONEY MUSTARD SALMON WITH GREEN BEANS

Steps:

• Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil, spray with cooking spray, set aside.
• In a large bowl, combine the olive oil, dijon, honey, browns sugar, red pepper flakes, and minced garlic.
• Drizzle 2 tablespoons of the honey mustard sauce on one side of the baking sheet. Spread using the back of a spoon or a brush, on just ½ the baking sheet. Place the salmon filets on top and drizzle ⅔'s of the remaining sauce on the salmon. Use a brush (or the back of a spoon to spread). Allow the salmon to marinate for 10-15 minutes minutes or up to 30 minutes. Save the remaining honey mustard sauce for the next step. Just before baking, place the green beans in the bowl that contains the honey mustard sauce. Using a large spoon, toss the green beans so they are evenly coated with the sauce. Arrange the beans on the opposite side of the salmon.
• Allow the salmon to bake for 14-18 minutes or until cooked through. Mine took exactly 14 minutes and I let it broil for an extra 1-2 minutes. Baking time will vary depending on the thickness of the filet. If yours is super thick, you may need a little extra time than whats suggested. Serve warm with brown rice or quinoa on the side.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

HONEY-MUSTARD SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes.
• Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.
• In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for Chicken and Roasted Vegetable Salad. Serve fish with vegetables.