2 6 oz pieces salmon
2 tablespoons Greek yogurt (any fat content you like)
1.5 tablespoons Dijon mustard
1.5 tablespoons whole grain mustard
1 shallot, minced
1 tablespoon of capers
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
Serving size- 2
Approximate time to make- 20 minutes
- Preheat your oven to 425.
- Season the salmon fillets with salt and pepper and 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 then pour over the salmon so the salmon is completely covered in the sauce.
- Then, add the string beans to the same sheet pan and drizzle with olive oil, almonds, juice and zest of the other lemon, and 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!