Crispy Dijon Salmon with Green Beans and Garlic Bread

This golden-crusted salmon transforms your weeknight into a gourmet affair! Dijon mustard meets crispy panko in a textural love story, while tender green beans get a buttery herb treatment. The star? A smoky mustard sauce that drizzles like liquid velvet over flaky fish.

Paired with garlic-kissed ciabatta that’s toasted to perfection, this 25-minute masterpiece delivers restaurant elegance without the reservation wait. Your taste buds will thank you for this deliciously sophisticated escape!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Trim green beans if necessary; toss in one oven-ready tray with a drizzle of oil, salt and pepper. (For 4, divide green beans between two trays, using a drizzle of oil in each tray.) In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt and pepper.
2. Pat salmon dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. Place salmon, skin sides down, in remaining oven-ready tray. (For 4 servings, divide between two remaining trays.) Evenly spread tops with Dijon mustard; mound with panko mixture, pressing firmly to adhere. Reserve bowl.
3. Place trays side by side on top rack (be sure your oven has preheated!); bake until green beans are tender and salmon is cooked through, 10-15 minutes. (For 4, bake salmon on top rack and green beans on middle rack, swapping rack positions halfway through.)
4. Meanwhile, wash and dry bowl used for panko. Combine smoky mustard and mayonnaise in same bowl; stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Meanwhile, when salmon has 5 minutes remaining, halve and toast ciabatta. Spread with half the garlic herb butter. Halve each ciabatta half on a diagonal. (For 4 servings, halve each of the four ciabatta halves on a diagonal.)
6. Once green beans are done, carefully toss with remaining garlic herb butter.
7. Divide salmon, green beans and garlic bread between plates. Drizzle smoky mustard sauce over salmon and serve.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, but thaw and pat dry first to avoid excess moisture.

What can I substitute for ciabatta?

Any crusty bread like sourdough or French bread works well.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F.