While out at the grocery store, we periodically purchase salmon and especially when it’s on sale. We are careful to find nice and fresh cuts of the good stuff from Maine and our freezer is usually chock-full. We consume salmon a couple of times throughout the week as it is an excellent source of protein as well as being quite versatile.
For those of you who are pressed for time and who are looking for something quick and healthy to prepare for dinner, this is the dish for you. This salmon recipe won’t break the bank and is quite flavorful and vibrant in color. I would like to thank the folks at Hannaford for sharing this recipe. This was a part of their super speedy dinner edition of their magazine and I would agree that it delivers in both being easy to prepare and having wonderful flavor combinations.
2 Tablespoons, plus 2 Teaspoons of Honey Mustard
2 Tablespoons Olive Oil
1 Garlic Clove, Minced
4 (6 oz.) Skinless Salmon Fillet
Salt and Pepper
3 Small Zucchini, Trimmed and Cut into 1 1/2″ Pieces
3 Tablespoons Lemon Juice
1 (15 oz.) Can of Great Northern Beans, Drained and Rinsed
1 Red Bell Pepper, Seeded and Chopped
1/4 English Cucumber, Finely Chopped
Preparing the Salmon
Place a rack in the upper-middle section of the oven and heat to 425 degrees Fahrenheit. Then line a baking sheet with aluminum foil.
In a small bowl, whisk two tablespoons of mustard, one teaspoon of olive oil, and then the garlic.
Arrange salmon on one half of your prepared baking sheet and season the salmon all over with salt and pepper.
Next, brush the tops and sides of salmon with mustard mixture.
Adding the Zucchini
Combine the zucchini and two teaspoons of olive oil on the other half of the baking sheet. Season with salt and pepper; toss to thoroughly coat. Transfer the pan to the oven and bake until the salmon is cooked through and the zucchini is tender. This should take twelve to fourteen minutes. Switch to the broil setting and continue to cook until salmon is browned in spots, for about two more minutes.
Combining Ingredients for the Bean Salad
Then whisk lemon juice, remaining one tablespoon olive oil, and remaining two teaspoons mustard in a medium bowl. Next, add beans, bell pepper, and cucumber and toss gently to combine; then season with salt and pepper to your liking.
To serve, divide salmon and zucchini among plates, then spoon the bean salad evenly over zucchini and enjoy.