This is a really easy weeknight meal that, per my husband, is restaurant worthy. The honey mustard flavors and crunch topping go perfectly atop salmon and the Pepper Jelly Greens beans are a surprising, tasty side. Big thanks to my stepdad Eric for sharing his yummy green bean creation! He made these for us when we stayed with them during our recent move transition and I literally thought about the leftovers until lunch the next day (when I promptly devoured them). Hope you enjoy it as much as we do.
For the Salmon:
-Salmon (I got one large piece about 1.3 lbs from the seafood counter)
-6 Tbsp Honey
-6 Tbsp Mustard (yellow or dijon)
-Panko Bread Crumbs
-Butter flavored Olive Oil (mine is by by DiOlíVas), or 2 tbsp butter melted
Preheat oven to 400 degrees. Line a large glass baking dish with parchment paper and spray lightly with olive oil. I use a Misto to spray olive oil and it’s one of my very favorite kitchen items! Place salmon skin side down on top of parchment paper and season with salt and pepper.
In a small bowl, combine honey and mustard until well mixed. Pour over salmon. Pat Panko bread crumbs on top of honey mustard sauce. Drizzle with butter or olive oil. Bake for 25-30 or until salmon is cooked through. (For smaller, individual pieces of salmon 15 minutes should be sufficient baking time).
While your salmon is baking, work on your beans…
For the Green Beans:
-12 oz. Fresh Green Beans
-1 red bell pepper, diced
-2 shallots, diced
-3 to 4 heaping tablespoons Pepper Jelly (my mom makes the best so I used hers and that’s is the recipe that’s linked but you can buy pepper jelly in pretty much any grocery store along with the traditional jellies).
-1/4 cup sliced almonds, toasted
-Salt and Pepper, to taste
Heat 1 Tbsp olive oil in a large non-stick pan over medium heat. Sauté shallots and red bell pepper until soft and fragrant, about 5-10 minutes. Meanwhile, steam green beans in a separate pot for 5-6 minutes until crisp tender. Crank pan heat up to medium-high and add in pepper jelly. The high heat will melt and caramelize it quickly. Toss in steamed green beans and mix well. Turn down heat to low until ready to serve. Top with toasted sliced almonds.
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