Herb-Crusted Salmon with Dilled Green Beans
By Jessica RudolphPublished on April 20, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound green beans, trimmed and cut into 2-inch lengths1 teaspoon table salt, divided, plus salt for cooking green beans¼ cup mayonnaise 2 tablespoons chopped fresh dill 1 tablespoon Dijon mustard ½ teaspoon pepper ¼ cup panko bread crumbs 1 teaspoon minced fresh thyme 1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving4 (6- to 8-ounce) skinless center-cut salmon fillet, 1 to 1½ inches thick6 radishes, trimmed, halved, and sliced thin (1 cup)
Before You Begin
To ensure uniform cooking, we prefer to buy a whole 1½- to 2-pound center-cut salmon fillet and cut it into four equal pieces ourselves.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and 2 tablespoons salt; return to boil; and cook until green beans are bright green and tender, 5 to 8 minutes. Drain in colander and rinse under cold water until chilled. Drain well and pat dry with paper towels.
- Meanwhile, combine mayonnaise, dill, mustard, and pepper in bowl; measure out and reserve 4 teaspoons mayonnaise mixture. Combine panko, thyme, and lemon zest in second bowl. Pat salmon dry with paper towels and sprinkle with ¾ teaspoon salt. Spread 1 teaspoon reserved mayonnaise mixture on top of each fillet. Sprinkle panko mixture evenly over top of each fillet, pressing to adhere. Arrange salmon on baking sheet. Roast until centers of fillets register 125 degrees, 10 to 15 minutes.
- Stir lemon juice and remaining ¼ teaspoon salt into remaining mayonnaise mixture; add radishes and green beans and toss to combine. Serve salmon with dilled green beans and lemon wedges.
Time
45 minutesYield
Serves 4Ingredients
1 pound green beans, trimmed and cut into 2-inch lengths
1 teaspoon table salt, divided, plus salt for cooking green beans
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
½ teaspoon pepper
¼ cup panko bread crumbs
1 teaspoon minced fresh thyme
1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
4 (6- to 8-ounce) skinless center-cut salmon fillet, 1 to 1½ inches thick
6 radishes, trimmed, halved, and sliced thin (1 cup)
Ingredients
1 pound green beans, trimmed and cut into 2-inch lengths
1 teaspoon table salt, divided, plus salt for cooking green beans
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
½ teaspoon pepper
¼ cup panko bread crumbs
1 teaspoon minced fresh thyme
1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
4 (6- to 8-ounce) skinless center-cut salmon fillet, 1 to 1½ inches thick
6 radishes, trimmed, halved, and sliced thin (1 cup)
Ingredients
1 pound green beans, trimmed and cut into 2-inch lengths
1 teaspoon table salt, divided, plus salt for cooking green beans
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
½ teaspoon pepper
¼ cup panko bread crumbs
1 teaspoon minced fresh thyme
1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
4 (6- to 8-ounce) skinless center-cut salmon fillet, 1 to 1½ inches thick
6 radishes, trimmed, halved, and sliced thin (1 cup)
Why This Recipe Works
A dill-flavored mayonnaise mixture pulls double duty, adhering lemony panko to the salmon and also dressing the green beans.
Before You Begin
To ensure uniform cooking, we prefer to buy a whole 1½- to 2-pound center-cut salmon fillet and cut it into four equal pieces ourselves.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and 2 tablespoons salt; return to boil; and cook until green beans are bright green and tender, 5 to 8 minutes. Drain in colander and rinse under cold water until chilled. Drain well and pat dry with paper towels.
- Meanwhile, combine mayonnaise, dill, mustard, and pepper in bowl; measure out and reserve 4 teaspoons mayonnaise mixture. Combine panko, thyme, and lemon zest in second bowl. Pat salmon dry with paper towels and sprinkle with ¾ teaspoon salt. Spread 1 teaspoon reserved mayonnaise mixture on top of each fillet. Sprinkle panko mixture evenly over top of each fillet, pressing to adhere. Arrange salmon on baking sheet. Roast until centers of fillets register 125 degrees, 10 to 15 minutes.
- Stir lemon juice and remaining ¼ teaspoon salt into remaining mayonnaise mixture; add radishes and green beans and toss to combine. Serve salmon with dilled green beans and lemon wedges.
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