Maple Mustard Salmon with Green Beans

Make it

Yield: 2 main-course servings

Estimated timing: Estimated 15 minutes preparation and 25-30 minutes roasting; about 45 minutes total. Untested estimate; fish thickness changes timing.

Ingredients

• 2 boneless salmon fillets, about 140 g each, skin on
• 300 g green beans, washed and trimmed
• 1 tablespoon olive oil
• 15 g Dijon mustard
• 15 g pure maple syrup
• 10 mL fresh lemon juice
• 1/8 teaspoon fine salt
• 1/8 teaspoon ground black pepper

Method

1. Start beans

   Heat oven to 200 C / 390 F. Line a rimmed baking tray with baking paper rated for this temperature. Toss green beans with oil, salt and pepper and spread on the tray. Roast for 12 minutes.

2. Prepare salmon

   Keep raw fish separate from ready-to-eat ingredients. Check salmon for pin bones and remove any. Mix mustard and maple syrup in a small bowl. Place fillets skin-side down on the tray beside the beans, without crowding; use a second tray if needed.

3. Coat and roast

   Spread mustard-maple mixture evenly on the salmon. Roast for another 12-18 minutes, until the thickest part of each fillet reaches 63 C / 145 F on a food thermometer and beans are tender. If fish finishes first, remove it and continue the beans as needed. Clean utensils and surfaces that touched raw fish.

4. Finish

   Divide salmon and beans between two plates and drizzle each with 5 mL lemon juice. Serve promptly. No potatoes, rice or extra garnish are included in the yield.

Allergens and handling

Contains fish and mustard. Review mustard and packaged ingredient labels for other allergens. No allergen-free claim.

Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.

Trial checks

• Record fillet thickness and measured internal temperature.
• Check bean tenderness and glaze browning; log actual time and measured changes.