Honey-Mustard Salmon with Green Beans

By mamapig

Ingredients

• 2 tsp. honey
• 4 tsp. Dijon mustard
• 3 Tbsp. Champagne or white-wine vinegar
• 1/2 cup olive oil
• Salt and pepper
• 1 med yellow onion, thinly sliced lengthwise
• 1 cup fresh breadcrumbs
• 1 lb boneless, skinless salmon fillet, cut into 4 pieces
• 1 lb green beans, trimmed

Preparation

Step 1

Preheat oven to 450°. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes. Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.

In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for Chicken and Roasted Vegetable Salad. Serve fish with vegetables.