Introducing a delicious and healthy baked salmon recipe that will become a new favorite in your home! This recipe features wild salmon baked to perfection with a flavorful combination of garlic, mustard, smoked paprika, and fresh basil.
The dish is completed with green beans and cherry tomatoes, perfectly sautéed with a pinch of kosher salt and lemon zest.
So whether you're looking for a quick and easy weeknight meal or a special occasion dish, this baked salmon recipe is a great choice. It's packed with protein, omega-3 fatty acids, and essential nutrients for overall health and well-being.
How to Make Baked Salmon
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Smash garlic and salt into a paste with the side of a chef's knife.
Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, honey mustard, lemon juice, zest, smoked paprika, red pepper flakes, ¼ cup basil, and ¼ teaspoon pepper.
Stir to combine, then spread the mixture on top of the salmon. Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the green beans, lemon zest, pine nuts, the remaining garlic paste, and ¼ teaspoon pepper; cook, stirring, until the beans are tender, about 2 to 4 minutes. Reduce heat to medium.
Add quinoa or rice and the 2 Tablespoons of water and cook, stirring, until hot, about 2 to 3 minutes more. Taste and adjust the season with the chicken flavor bouillon, if desired.
In a medium bowl, toss the ½ cup cherry tomatoes, ⅛ cup finely chopped basil, 1 Tablespoon olive oil, and a pinch of kosher salt.
Spoon the tomato mixture over the salmon, sprinkle with parsley, and serve the Salmon with green bean quinoa alongside it. Enjoy our Salmon with Green Bean quinoa.
Related Recipes:
- Pecan Crusted Salmon
- Baja Fish Tacos
- Fish Milanese
- Sour Fried Fish with Peppers & Onions
- Creamy Fish Stew
📖 Recipe
Easy Baked Salmon
Tools
Ingredients
- 1 ¼ pound wild salmon , cut into 4 portions*( skin on or skinless, depending upon your preference)
- 3 tablespoons extra-virgin olive oil , divided
- 1 tablespoon fresh minced garlic
- ¾ teaspoon kosher salt
- 2 tablespoons mayonnaise
- 2 teaspoons honey mustard or dijon mustard
- ½ teaspoon ground black pepper , divided
- A Pinch crushes red pepper flakes
- 1 teaspoons smoked paprika
- ¼ cup fresh basil , finely chopped
- juice and zest from 1 lemon
- 12 ounces thin green beans , cut into thirds
- Zest from 1 lemon * ( for the quinoa)
- 2 tablespoons pine nuts
- 8- ounce precooked quinoa or precooked brown rice
- 2 tablespoons water
- Knorr Granulated Chicken Boullion , optional (to taste)
- fresh parsley , chopped (for garnish)
- ½ cup sweet cherry tomatoes , cut in half
- 1 tablespoon extra virgin olive oil or olive oil
- ⅛ cup fresh basil , finely chopped (optional)
- pinch kosher salt
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Brush salmon with 1 tablespoon oil and place on the prepared baking sheet.
- Smash garlic and salt into a paste with the side of a chef's knife. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, honey mustard, lemon juice, zest, smoked paprika, red pepper flakes, ¼ cup basil, and ¼ teaspoon pepper. Stir to combine, then spread the mixture on top of the salmon.
- Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
- Add the green beans, lemon zest, pine nuts, the remaining garlic paste, and ¼ teaspoon pepper; cook, stirring, until the beans are just tender, about 2 to 4 minutes.
- Reduce heat to medium. Add quinoa or rice and the 2 Tablespoons of water and cook, stirring, until hot, about 2 to 3 minutes more. Taste and adjust the season with the chicken flavor bouillon, if desired. In a medium bowl, toss together the ½ cup cherry tomatoes, ⅛ cup finely chopped basil, 1 Tablespoon olive oil, and a pinch of kosher salt.
- Spoon the tomato mixture over the salmon and sprinkle with parsley on top and serve the Salmon with Green Bean quinoa alongside the green bean quinoa. Enjoy our Salmon with Green Bean quinoa.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.