Baked Salmon in a Creamy Dijon Sauce

Serves 2 | Total Cook Time: 20 minutes

‍

2 6 oz pieces salmon

2 tablespoons Greek yogurt (or mayo)

1.5 tablespoons Dijon mustard

1.5 tablespoons whole grain mustard

1 shallot, minced

1 tablespoon of capers

2 lemons

2 tablespoons fresh parsley

1 lb string beans, washed and ends removed

1/4 cup slivered almonds

Extra virgin olive oil

Salt and pepper, to taste

Preheat your oven to 425°.
Season the salmon fillets with salt and pepper, add to a baking sheet. In a small bowl add the Greek yogurt, Dijon and whole grain mustard, shallot, capers, juice and zest of 1 lemon, 1 tablespoon of parsley and a pinch of salt and pepper. Mix together and pour over the salmon so it's completely covered in the sauce.
Add the string beans to the same sheet pan and drizzle with olive oil, almonds, juice and zest of the other lemon. Season with 1/2 teaspoon of salt and pepper. Toss to combine.
Bake for 15 minutes, remove from the oven and garnish with fresh parsley and lemon wedges!