Baked Mustard Lemon Glazed Salmon over Lentils & Quinoa
This easy & elegant dinner will "WOW" every lucky person at your dinner table! Flavorful Salmon filets glazed and then baked with a tangy, citrusy honey, chive and dijon vinaigrette over a nutritious bed of lentils and quinoa and petite french green beans.
Ingredients
- 6 5oz filets of salmon
- 1 cup red quinoa
- 1 cup small green lentils french lentils
- 2 tbsp olive oil divided
- 1 large bay leaf or 2 small
- 4 cup chicken stock
- 1 tbsp chives
- 12 oz French green beans haricot vert
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Lemon Mustard Glaze
- ¼ cup olive oil extra virgin, good quality (always)
- 2 tsp chives
- 2 tsp dijon mustard
- 1 tbsp honey
- 2 tsp lemon juice fresh squeezed
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 450°
- In oven safe baking dish combined rinsed quinoa, lentils, chicken stock, olive oil, chives and bay leaf. Gently mix to incorporate and slide into oven to bake for 45-50 minutes.
- Meanwhile, to make glaze for salmon: combine olive oil, chives, dijon, lemon, honey, salt and pepper. Using whisk or fork, mix to combine. Set aside.
- Prepare french green beans by tossing with olive oil, ¼ tsp salt and ⅛ tsp pepper. Toss to coat.
- When quinoa and lentils have finished baking, remove from oven. Fluff with fork and discard bay leaf.
- Layer salmon filets and green bean on top of cooked quinoa and lentils. Generously, brush lemon mustard glaze on each salmon filet.
- Return baking dish to oven and cook for 8-10 minutes. Cooking time may vary depending on thickness of salmon. Bump heat up to broil and cook and additional 2 minutes.
- Remove from oven and serve hot.
Nutrition
Calories: 420kcalCarbohydrates: 49gProtein: 17gFat: 18gSaturated Fat: 3gCholesterol: 5mgSodium: 546mgPotassium: 734mgFiber: 13gSugar: 8gVitamin A: 439IUVitamin C: 10mgCalcium: 56mgIron: 5mg
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