Salmon with Dijon Sauce, Blistered Green Beans, and Quinoa | Sunbasket

Name: Salmon with Dijon Sauce, Blistered Green Beans, and Quinoa | Sunbasket
Ingredients: ½ cup rainbow quinoa; 1 organic lemon; 4 or 5 sprigs organic fresh flat-leaf parsley; Fish options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 6 ounces organic green beans; 1 or 2 cloves organic peeled fresh garlic; Sunbasket Dijon sauce base (Dijon mustard - cornichons - capers - dried dill); ¼ cup coconut milk

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A lemony mustard sauce takes this dinner-party-worthy seafood dish, complete with high-protein quinoa and fiber-packed green beans, to the next level.

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Ingredients

½ cup rainbow quinoa
1 organic lemon
4 or 5 sprigs organic fresh flat-leaf parsley
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
6 ounces organic green beans
1 or 2 cloves organic peeled fresh garlic
Sunbasket Dijon sauce base (Dijon mustard - cornichons - capers - dried dill)
¼ cup coconut milk