Salmon with Dijon Sauce, Blistered Green Beans, and Quinoa
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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Cooking tools:
- Paper towel
- Skillet
- Stove
- Plate
- Chef's knife
- Cutting board
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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Dijon Salmon | Dinner Tonight
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