Happy new year, all! Thanks for reading and cooking along with me this year. I hope you’ll stick around for 2019 too!
Are you all making resolutions this year?
There’s much talk about whether or not resolutions are a good move. I, personally, use my resolutions as a way to punish myself for everything I think is wrong with me. And that feels like a negative way to start the year, no?
So, instead of telling myself, “Eat healthier, you fatty,” I’m going to just make delicious food that happens to be healthy and see what happens. Staaarting….now!
This sheet pan dinner is fast, easy, and requires minimal prep. You can also make it even simpler by using some store-prepped ingredients. I’ve used pre-cooked lentils that are available at Trader Joe’s, Whole Foods, and other grocery stores in the refrigerated aisle.
I also opt for haricots vert over of straight green beans because you don’t have to trim the ends. Haricot vert are just a thinner and smaller variety of green beans. They can be more expensive, but if time is the priority, it may be worth the extra $1 or $2.
A couple of notes:
There are two cooking times here: The salmon and veggies will be done after about 15 minutes and it is totally acceptable to stop cooking here and enjoy green beans with a little snap leftover and softer, creamy lentils. However, I prefer it when you cook the green beans and lentils for another 10 minutes so that the beans are tender and the lentils are crunchy.
If using frozen salmon, thaw it before cooking. If cooking from frozen, the fish releases a lot of water, which affects the final texture of the vegetables and lentils.
Mustard salmon with crispy lentils and green beans
1.5 lbs salmon (about 4 medium fillets)
¾ lb haricot vert or green beans (if using green beans, trim the edges)
1 cup cooked lentils
2 large shallots (or 3-4 smaller ones) , cut into 1/4 inch slices
2 Tbsp olive oil
½ tsp kosher salt
3 Tbsp Dijon mustard
3 Tbsp grainy mustard
Zest of 1 medium lemon
1 Tbsp lemon juice (from ½ a lemon, reserve the leftover juice)
1 tsp coriander
1 Tbsp olive oil
1 large clove garlic, minced
2 Tbsp plain Greek yogurt
salt and pepper to taste
Preheat the oven to 400.
On a large rimmed sheet pan (about 13x18), mix together the green beans, sliced shallots, and cooked lentils. Toss with olive oil and salt and push to the sides of the pan.
Place the salmon fillets skin-side down in the middle of the pan so that the skin is directly on the pan or parchment paper (if using).
In a separate bowl, mix together the mustards, lemon zest, 1 Tbsp of lemon juice, coriander, olive oil, and a pinch of salt and a few grinds of pepper. Taste and adjust the seasonings as needed.
Cover the flesh side of the fish fillets with 2 Tbsp of the mustard mixture and spread evenly. Reserve the rest of the mixture for later.
Roast the fish and veggies for 12-15 minutes, or until the salmon flakes easily with a fork.
While the fish is roasting, finish the sauce. Add the yogurt and garlic to the remaining mustard mixture and stir well. Taste and add more lemon juice, salt, and pepper as needed.
When the fish is done, increase the oven temperature to 450. Remove the fish, spread out the veggies and lentils, and return them to the oven. Cook until the beans begin to wrinkle slightly and the lentils begin to crisp, about 10-15 minutes more.
Yield: 4 servings