Servings: 4

1 ¼ pounds wild salmon, skinned and cut into 4 portions 1 ¼ pounds wild salmon, skinned and cut into 4 portions
3 tablespoons extra-virgin olive oil, divided 3 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic 1 tablespoon minced garlic
¾ teaspoon salt ¾ teaspoon salt
2 tablespoons mayonnaise 2 tablespoons mayonnaise
2 teaspoons whole-grain mustard 2 teaspoons whole-grain mustard
½ teaspoon ground pepper, divided ½ teaspoon ground pepper, divided
12 ounces pre-trimmed haricots verts or thin green beans, cut into thirds 12 ounces pre-trimmed haricots verts or thin green beans, cut into thirds
1 small lemon, zested and cut into 4 wedges 1 small lemon, zested and cut into 4 wedges
2 tablespoons pine nuts 2 tablespoons pine nuts
1 (8-ounce) package precooked brown rice 1 (8-ounce) package precooked brown rice
2 tablespoons water 2 tablespoons water
I Chopped fresh parsley for garnish I Chopped fresh parsley for garnish

Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper.
Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and ¼ teaspoon pepper. Spread the mixture on top of the fish.
Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and ¼ teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.
Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.

www.eatingwell.com/recipe/255150/dijon-salmon-with-green-...  www.eatingwell.com/recipe/255150/dijon-salmon-with-green-...