The federal government’s dietary guidelines recommend eating two to three servings of seafood a week — something that most Americans struggle to do. If you’re trying to incorporate more fish into your diet, working salmon into your dinner rotation is especially wise, since the FDA and EPA consider salmon one of the best seafood choices out there thanks to its high omega-3 fatty acid content, and its lower likelihood, compared with other types of seafood, of carrying contaminants such as mercury. Dressing this fish with a tangy, sweet sauce made with honey, Dijon mustard, and butter perfectly highlights its richness and complements the roasted, caramelized vegetables you’ll serve on the side.
1 lb. small red potatoes, halved (quartered if large)
1 ½ Tbsp. olive oil
1 tsp. kosher salt, divided
1 tsp. garlic powder, divided
1 Tbsp. honey
1 to 2 tsp. Dijon mustard
2 tsp. butter, melted
1 (12-oz.) bag trimmed fresh green beans
4 (5- to 6-oz.) salmon fillets
¼ tsp. pepper
Olive-oil cooking spray
- Preheat oven to 450 °F. Toss potatoes with oil, ½ teaspoon salt, and ½ teaspoon garlic powder on a rimmed baking sheet. Bake for 20 minutes.
- While potatoes cook, combine honey, mustard, and butter; set aside. Coat green beans with cooking spray; then toss with remaining ½ tsp. garlic powder and ¼ tsp. salt.
- Turn potatoes. Add salmon and green beans to baking pan, evenly distributing throughout. Brush honey mixture over salmon, and sprinkle with remaining ¼ tsp. salt and pepper. Return pan to oven.
- Cook 8 minutes; turn green beans. Cook an additional 5 to 7 minutes or until salmon is cooked through (it should be pink and easy to flake with a fork) and potatoes are tender.
NUTRITION FACTS : Calories 418; Total Fat 18g (Saturated Fat 3.5g); Cholesterol 95mg; Sodium 652mg; Total Carbs 29g (Dietary Fiber 4g, Total Sugars 9g, Added Sugars 4g); Protein 36g
CAROLYN WILLIAMS, PHD, RD