Honey Mustard Salmon with Green Beans

Ingredients

• 180g Raw wild-caught sockeye salmon
• 200g Raw green snap beans
• 9g Yellow mustard

Method

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. 2Pat the 180g salmon fillet dry with paper towels. Place it skin-side down on the prepared baking sheet.
3. 3In a small bowl, whisk together 1.5 teaspoons (9g) of yellow mustard with 20g of honey (approximately 1 tablespoon). Stir until well combined to create the glaze.
4. 4Brush the honey-mustard glaze evenly over the top and sides of the salmon fillet, reserving about 1 teaspoon of the mixture.
5. 5Season the salmon lightly with salt and pepper to taste (optional).
6. 6Prepare the green beans: Trim both ends of the 200g raw snap beans and rinse them thoroughly under cold water.
7. 7Toss the green beans in a separate bowl with the remaining honey-mustard mixture and a light spray of cooking spray. Season with salt and pepper.
8. 8Arrange the green beans on the baking sheet around the salmon, spreading them in a single layer for even cooking.
9. 9Place the baking sheet in the preheated 400°F oven and bake for 12-14 minutes until the salmon is opaque and flakes easily with a fork (internal temperature should reach 145°F/63°C). The green beans should be tender-crisp and lightly caramelized.
10. 10Remove from the oven and transfer the salmon and green beans to a plate. Let rest for 2-3 minutes before serving.
11. 11Serve immediately while hot. The honey mustard glaze will be slightly caramelized and sticky, coating the salmon beautifully.