Target: 6 × 4 inches · landscape

Broiled Dijon-Lemon Garlic Salmon

20 min · 4 servings

Ingredients

□ 4 individually portioned salmon fillets

□ 1 tbsp Dijon mustard

□ 1 medium lemon

□ 2 garlic cloves, finely grated

□ 1 tbsp extra-virgin olive oil

□ 1/2 tsp kosher salt, divided

□ 1/4 tsp freshly ground black pepper

□ 1 (12 oz) bag frozen steam-in-bag green beans

□ 1 (8.5 oz) pouch cooked quinoa

1. Heat broiler with a foil-lined pan 6 inches below it for 5 minutes. Stir garlic, lemon zest, Dijon, oil, 1/4 tsp salt, and pepper into glaze.

2. Dry and salt salmon on the hot pan. Broil 4 minutes while steaming the frozen green beans by package directions.

3. Brush on glaze, then broil 3 minutes while warming quinoa. Cook salmon to 125 F in the center.

4. Dress beans with lemon, fluff quinoa, and divide both with salmon among 4 plates; add lemon wedges.

Cook’s note: A thin glaze browns quickly under the broiler; use the center temperature rather than color alone.