Sheet pan dinner: Mustard salmon with crispy lentils and green beans | Me & The Moose. This quick dinner is healthy, satisfying, and full of flavor. Supermarket shortcuts make it even easier. #meandthemoose #sheetpandinner #quickdinner #healthydinner #healthyrecipes #easyrecipes #salmon

This sheet pan dinner is as delicious as it is easy and the clean up is a snap. If any of your resolutions involve more cooking, this is one you should add to the list!

Take me to the recipe!

Happy new year, all! Thanks for reading and cooking along with me this year. I hope you’ll stick around for 2019 too!

Are you all making resolutions this year?

There’s much talk about whether or not resolutions are a good move. I’ve historically used my resolutions as a way to punish myself for everything I think is wrong with me. And that feels like a negative way to start the year, no?

So, instead of resolving to eat “healthier,” I’m going to just make delicious food that emphasizes both deliciousness and nourishment. Staaarting….now!

This sheet pan dinner is fast, easy, and requires minimal prep. You can also make it even simpler by using some store-prepped ingredients. I use pre-cooked lentils that are available at Trader Joe’s, Whole Foods, and other grocery stores in the refrigerated aisle.

I also opt for haricots vert over of straight green beans because you don’t have to trim the ends. Haricot vert are just a thinner and smaller variety of green beans. They can be more expensive, but if time is the priority, it may be worth the extra $1 or $2.

A couple of notes:

If using frozen salmon, thaw it before cooking. If cooking from frozen, the fish releases a lot of water, which affects the final texture of the vegetables and lentils.
Make sure you separate the sauce into two different bowls to reserve some for after the fish has cooked. You don’t want to dip your spoon or brush into the whole batch of sauce once you’ve touched the raw fish.

Mustard salmon with crispy lentils and green beans

Time: About 25- 30 minutes
Yield: 4 servings

1.5-2 lbs salmon (about 4 medium fillets)
1 lb haricot vert or green beans (if using green beans, trim the edges)
1 cup cooked lentils
2 very large shallots (or 3-4 smaller ones), cut into 1/4 inch slices
2-3 Tbsp olive oil, plus more for the sheet pan underneath the salmon
2 large pinches kosher salt
Mustard sauce (recipe below)

Mustard sauce
3 Tbsp Dijon mustard
3 Tbsp grainy mustard
Zest of 1 medium lemon
1 Tbsp lemon juice (from ½ a lemon, reserve the leftover juice)
1 tsp coriander
1 Tbsp olive oil
1 large clove garlic, minced
2 Tbsp plain Greek yogurt
salt and pepper to taste

Preheat the oven to 425.

On a large rimmed sheet pan (about 13x18), mix together the green beans, sliced shallots, and cooked lentils. Toss with olive oil and salt and push to the sides of the pan.

Roast for about 7 minutes and remove from the oven.

While the veggies cook, make the mustard sauce. In a small bowl, mix together the sauce ingredient. I use a garlic press to really mince the garlic, but if cutting by hand, mince finely. Put half of the sauce into a separate bowl for later.

Once you remove the veggies from the oven, add some more olive oil to the center of the pan.

Place the salmon fillets skin-side down in the middle of the pan so that the skin is directly on the pan or foil.

Cover the flesh side of the fish fillets with about half of the mustard mixture and spread evenly. Reserve the rest of the mixture for later.

Roast the fish and veggies for 12-15 minutes, or until the salmon flakes easily with a fork and reads 145 on a thermometer.

Serve immediately.

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Mustard salmon with crispy lentils and green beans

Me & The Moose