The garlicky-mustardy mayo that tops the salmon is very versatile. You can make extra to use as a dip for fries or to jazz up tuna salad.
- 1 1/4 pounds wild salmon, skinned and cut into 4 portions
- 3 tbsp EVOO, divided
- 1 tbsp minced garlic
- 3/4 tsp salt
- 2 tbsp mayonaise
- 2 tsp whole-grain mustard
- 1/2 tsp ground pepper, divided
- 12 ounces pretrimmed haricot verts or thin green beans, cut into thirds
- 1 small lemon, zested and cut into 4 wedges
- 2 tbsp pine nuts
- 1 8-ounce package precooked brown rice
- 2 tbsp water
- 1/4 cup chopped fresh parsley for garnish
- Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper.
- Brush salmon with 1 tbsp oil and place on the prepared baking sheet. Mash garlic and salt into a plate with the side of a chef’s knife or a fork. Combine a scant 1 tsp of the garlic paste in a small bol with mayonnaise, mustard, and 1/4 tsp pepper. Spread the mixture on top of the fish.
- Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
- Meanwhile, heat the remaining 2 tbsp oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste, and 1/4 tsp pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.
- Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges. Serves 4 (serving size: 1 salmon fillet & 1 cup pilaf).