Sheet Pan Honey Mustard Salmon and Green Beans

Ingredients

• cooking spray
• 3 , 5 ounce
• salt and freshly ground black pepper to taste
• 3 cups green beans , trimmed
• 2 tablespoons olive oil
• 0.25 cups honey
• 0.25 cups Dijon mustard
• 1/2
• 2 cloves garlic
• 0.25 teaspoons cayenne pepper , optional
• lemon slices

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C), and place an oven rack in the center. Line a sheet pan with aluminum foil and spray with cooking spray.

2. 2

   Place salmon on a plate, pat both sides dry with paper towels, and season lightly with salt and pepper. Let stand at room temperature while other ingredients are prepared.

3. 3

   Bring a pot of lightly salted water to a boil over high heat. Add green beans and bring back to a boil. Immediately transfer green beans to an ice bath and cool for 2 to 3 minutes. Drain well, and blot as much water as possible with paper towels.

4. 4

   Stir olive oil, honey, Dijon mustard, lemon zest, lemon juice, garlic, and cayenne together in a medium bowl. Set 2 tablespoons of honey mustard aside in a small bowl.

5. 5

   Brush a small amount of honey mustard over both sides of salmon. Place filets on one end of the prepared pan, skin side down.

6. 6

   Toss green beans in the bowl with remaining honey mustard. Spread seasoned green beans on the sheet pan in an even layer, opposite the salmon.

7. 7

   Bake in the center of the preheated oven until the interior temperature of salmon is about 120 degrees F (49 degrees C), about 14 minutes. Allow more time for thicker filets.

8. 8

   Turn on the oven's broiler, and broil salmon and beans until sauce is bubbly and salmon and beans begin to brown, about 2 minutes.

9. 9

   Remove from the oven, brush salmon with reserved honey mustard using a clean brush, garnish with additional lemon slices, and serve warm.