What's For Dinner: Oven-Roasted Spicy Salmon Fillet with Lemon-Butter Green Beans

One of the first meats I introduced back into my diet a few years ago was salmon. I prefer wild salmon, though Whole Foods sells a sustainably farm-raised Norwegian salmon. Salmon is an excellent source of Omega-3 fatty acids, vitamins B12, B3, and protein. Sockeye salmon, in particular, is a great source of vitamin D. For a full nutritional profile on salmon, click here.

Oven-Roasted Spicy Salmon Fillet (printer-friendly version)

makes 2 servings

2 6-oz wild sockeye salmon fillets

extra virgin olive oil

1 tablespoon organic Dijon mustard

1/2 teaspoon ground coriander

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/8 teaspoon ground cardamom

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1. Preheat the oven to 425 degrees.

2. Cover a rimmed baking sheet with aluminum foil.

3. Place each fillet skin-side down on the foil.

4. Lightly brush each fillet with olive oil.

5. Brush 1/2 tablespoon of Dijon mustard over each salmon fillet.

6. In a small bowl, mix together the ground coriander, fine sea salt, black pepper, cumin, cardamom, ginger, and cinnamon.

7. Sprinkle the spice mixture over the top of each salmon fillet until both are fully covered.

8. Roast the salmon fillets in the oven for 12-14 minutes, or until the salmon lightly flakes apart with a fork.

Lemon-Butter Green Beans (printer-friendly version)
makes 4 servings

30 green beans, ends trimmed, rinsed, and dried

1 tablespoon unsalted butter

1 tablespoon shallot, minced

1 tablespoon pine nuts

1 teaspoon fresh lemon juice

fine sea salt

freshly ground black pepper

1. Blanch the green beans. To do this, bring a medium-sized pot of salted water to a boil. Add the green beans and boil for about 2 minutes. After the time is up, remove the beans from the boiling water and place in an ice bath. Once the beans have cooled down, remove them from the ice water and place them on a towel to dry. Set aside.

2. Melt the butter in a large skillet over medium heat.

3. Add in the shallots and saute for about a minute.

4. Add in the pine nuts and saute for another minute, stirring constantly.

5. Stir in the lemon juice.

6. Add the green beans into the skillet, and stir to combine all the ingredients. Cook just until the beans are warmed. Serve immediately.

(adapted from this Emeril Lagasse recipe)