In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops baked salmon is very versatile.
Make extra to use as a dip for fries or to jazz up tuna salad.
Brush salmon with 1 tablespoon oil and place on the prepared baking sheet.
Mash garlic and salt into a paste with the side of a chef’s knife or a fork.
Spread the mixture on top of the fish.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.
Reduce heat to medium.
Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.
Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.
Tips
All wild salmon–and now some farmed–is considered a sustainable choice.
For farmed, ask for fish that’s raised in land- or tank-based systems.
For more information about sustainable seafood, go to seafoodwatch.org.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
