Name: Sheet Pan Honey Mustard Salmon and Green Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: American
Ingredients: cooking spray; 3 (5 ounce) portions skin-on salmon, about 1-inch thick at thickest part; Salt and pepper, to taste; 3 cups small, whole green beans; 2 Tablespoons olive oil; 1/4 cup honey; 1/4 cup Dijon mustard; Zest and juice of 1/2 lemon; 2 garlic cloves, minced; 1/4 teaspoon cayenne pepper, optional; Lemon slices for optional garnish

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