Simple one-pan dishes are my favorites. The key to this dish is all about technique, utilizing temperatures and equipment in your favor.
Technique tip: Clean the peppers and green beans first, and start to cook them in the broiler. Once they are in the broiler then start to make your marinade. Preheating your baking tray will create caramelization when you add your peppers and green beans to it.
Swap option: Cooked rice, quinoa or couscous is a great side to this dish.
- 1/2 cup diced red onion
- 2 tablespoons minced jalapeño, seeded
- 1/3 cup packed chopped Italian parsley
- 1/3 cup chopped chives
- 1/3 cup chopped fresh dill
- 1/2 cup whole-grain mustard
- 2 tablespoons garlic paste
- 5 dashes hot sauce, preferably Tabasco
- 2 lemons, juiced (about 1/3 cup) and zested (about 2 packed teaspoons)
- Extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 3 teaspoons kosher salt, divided
- 6 cups (about 15) multi-colored baby peppers, tops cut off
- 4 cups green beans, cleaned
- One 1½- to 2-pound fillet salmon, skin removed
1. Preheat broiler to medium-high heat. Line a baking sheet with foil and place in the oven for 5 minutes.
2. In a mixing bowl, add onion, jalapeño, parsley, chives, dill, mustard, garlic paste, hot sauce, lemon juice and zest, 1/3 cup olive oil, black pepper and 2 teaspoons salt. Mix until incorporated.
3. In a separate bowl toss the green beans and peppers, with the remaining 1 teaspoon salt and 2 teaspoons olive oil, and mix.
4. Remove the preheated foil-lined baking sheet from the oven, and place the green beans and baby peppers on the tray. Return tray to broiler and cook for 15 minutes on the middle rack.
5. Remove peppers and green beans from broiler. Set oven to 225°F.
6. Place the salmon fillet on top of peppers and green beans, from corner to corner so the whole fillet will fit. Slather the salmon with the mustard mixture, coating evenly. Place tray into oven and cook for 50-60 minutes.
7. Serve immediately, or let it sit for 10-15 minutes and enjoy at room temperature.