Dijon Crusted Salmon with Garlic Herb Green Beans and Toasted Ciabatta

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

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Trim green beans if needed; 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.)
2. In a small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt and pepper.
3. 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, divide between two trays.) Evenly spread tops with Dijon mustard; mound with panko mixture, pressing firmly to adhere. Reserve bowl.
4. Place trays side by side on top rack (ensure oven is 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 halfway through.)
5. Meanwhile, wash and dry the reserved bowl. Combine smoky mustard and mayonnaise; stir in water 1 teaspoon at a time until drizzling consistency.
6. When salmon has 5 minutes left, halve and toast ciabatta. Spread with half the garlic herb butter. Cut each ciabatta half diagonally. (For 4, halve each of the four halves.)
7. Once green beans are done, carefully toss with remaining garlic herb butter.
8. Divide salmon, green beans and garlic bread between plates. Drizzle smoky mustard sauce over salmon and serve.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat dry before seasoning. Baking time may increase slightly.

Can I substitute the green beans?

Absolutely! Broccoli, asparagus or snap peas work well. Adjust baking time as needed for tenderness.

What can I use instead of ciabatta?

Any crusty bread like sourdough or a French baguette will work. Toast until golden and spread with garlic herb butter.