Maple-Dijon salmon with green beans
25 min · 36 g protein · 284 cals / serving
Wild sockeye from the Pacific coast, brushed with a sharp maple and Dijon glaze and roasted on one pan with green beans. Sockeye is leaner and more deeply flavored than farmed salmon, and the glaze uses just enough maple to caramelize at the edges.
Ingredients
- 600 g (1 1/3 lb) green beans, trimmed
- 1 tsp olive oil
- 1/2 tsp salt
- 600 g (1 1/3 lb), 4 fillets sockeye salmon, skin on
Glaze
- 1 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1/2 tbsp soy sauce
- 2 cloves garlic, grated
- 1/2 tsp black pepper
To finish
- 1 lemon, half juiced, half in wedges
- a few sprigs fresh dill, chopped
Steps
- Heat the oven to 425°F. Toss the green beans with the olive oil and salt on a large baking sheet and roast 6 minutes.
- Stir the maple syrup, Dijon, soy sauce, garlic and pepper together. Push the beans to the edges, lay the salmon in the middle skin side down, and brush the glaze thickly over the fillets. Roast 8–10 minutes, until the salmon flakes at the thickest point and reads 145°F.
- Squeeze half the lemon over the beans, scatter the dill over everything, and serve with the lemon wedges.
Good to know
Can I use farmed Atlantic salmon?
Yes, it works the same way. Farmed fillets are usually thicker, so give them 2–3 minutes longer, and expect a softer, richer bite than sockeye, at about 58 instead of 75.
How do I stop sockeye drying out?
Pull it at 145°F and no later. Because it is lean, it goes from silky to dry quickly, so start checking at 8 minutes.
Per
- Calories
- 103
- Protein
- (52%)
- 13 g
- Fat
- (28%)
- 3 g
- Carbohydrates
- (20%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 222 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1136 kcal goes into the pot and 1319 g of ingredients comes out as about 1100 g of food: 103 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.