The Millennial Chef

Baked Salmon in a Creamy Dijon Sauce

Ingredients:

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 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

Serving size- 2

Approximate time to make- 20 minutes

Directions:

  1. Preheat your oven to 425.
  2. 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.
  3. 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.
  4. Bake for 15 minutes, remove from the oven and garnish with fresh parsley and lemon wedges!

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