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.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Wild Salmon: Provides a rich and tender taste and is an excellent source of protein, omega-3 fatty acids, and other nutrients.
- Extra-virgin olive oil: Used for brushing the salmon and cooking the green beans and quinoa, it adds flavor and healthy fats.
- Fresh minced garlic: Adds a pungent and savory flavor to the marinade and the green bean quinoa.
- Kosher salt: Used to season the salmon and the green bean quinoa, it enhances the dish's overall flavor.
- Mayonnaise: Used in the marinade to create a creamy texture and a tangy flavor.
- Honey mustard or Dijon mustard: Provides a sweet and tangy flavor to the marinade.
- Ground black pepper: Used to season the salmon and the green bean quinoa, adds mild heat and flavor.
- Crushed red pepper flakes: Add a spicy kick to the marinade.
- Smoked paprika: Adds a smoky and savory flavor to the marinade.
- Fresh basil: Used in the marinade and as a garnish, it adds a fresh and herbal flavor to the dish.
- Lemon juice and zest: Adds a bright and tangy flavor to the marinade and the green bean quinoa.
- Thin green beans: Used as a side dish, they provide a crunchy and nutty texture and are a good source of fiber and vitamins.
- Pine nuts: Used in green bean quinoa, they add a nutty and crunchy texture and are a good source of healthy fats and protein.
- Precooked quinoa or precooked brown rice: Used as a base for the green bean quinoa, it provides a hearty and nutty flavor and is a good source of fiber and protein.
- Water: Used to help heat the quinoa and brown rice in the skillet.
- Knorr Granulated Chicken Bouillon (optional): Adds a savory and rich flavor to the green bean quinoa.
- Fresh parsley: Used as a garnish, it adds a fresh and herbal flavor to the dish.
- Sweet cherry tomatoes: Used as a topping for the salmon, it adds a sweet and juicy flavor.
- Extra virgin olive oil: Used in the cherry tomato topping, it adds flavor and healthy fats.
- Pinch of kosher salt: Used to season the cherry tomato topping, enhances the dish's overall flavor.
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.
FAQ
Can I use frozen salmon for this recipe?
You can use frozen salmon for this recipe. Just make sure to thaw it thoroughly and pat it dry before cooking.
Can I use a different type of fish for this recipe?
You can use a different type of fish, cod or halibut, for this recipe. Adjust the cooking time as needed based on the thickness of the fish.
Can I use a different type of grain for the green bean quinoa?
You can use a different type of grain, such as brown rice or couscous, for the green bean quinoa. Adjust the cooking time as needed based on the type of grain.
Can I make the marinade ahead of time?
You can make the marinade ahead of time and store it in the refrigerator for up to 2 days.
Can I use canned green beans instead of fresh ones?
You can use canned green beans instead of fresh ones. Just make sure to drain and rinse them before cooking.
Can I skip the pine nuts?
You can skip the pine nuts or substitute them with chopped almonds or walnuts.
Is this recipe gluten-free?
This recipe is gluten-free if you use gluten-free soy sauce or omit it.
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.