Broiled Dijon-Lemon Garlic Salmon

A hot broiler gives portioned salmon a fast glossy Dijon, lemon, and garlic finish while steam-in-bag beans and ready quinoa complete the plate on the same schedule.

20 min

4 servings

Four glazed broiled salmon fillets are served with fluffy quinoa and bright green beans on warm white plates.

Ingredients

4 individually portioned salmon fillets

1 tbsp Dijon mustard

1 medium lemon

2 garlic cloves, finely grated

1 tbsp extra-virgin olive oil

1/2 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

1 (12 oz) bag frozen steam-in-bag green beans

1 (8.5 oz) pouch cooked quinoa

Equipment

Rimmed sheet pan · Aluminum foil · Microplane or fine grater · Pastry brush · Instant-read thermometer · Microwave

Watch the glaze

Broilers vary. If the glaze darkens before the fish reaches its target temperature, lower the rack one position and continue checking.

A complete fast plate

The quinoa carries the lemony juices, and steam-in-bag beans keep the vegetable portion quick without adding another pan.

Heat and glaze

01. Heat the broiler with a foil-lined pan 6 inches below it for 5 minutes so the salmon starts sizzling on contact.

02. Stir garlic, lemon zest, Dijon, oil, 1/4 tsp salt, and pepper into a brushable glaze with no dry seasoning pockets.

Start the salmon

03. Dry the salmon, arrange it skin-side down on the hot pan, and season with the remaining 1/4 tsp salt for a clean, well-seasoned surface.

04. Broil 4 minutes while steaming the frozen green beans according to the bag directions; the fish should turn opaque at its edges.

Coordinate the finish

05. Brush the partially cooked salmon with a thin, even layer of glaze so it bubbles instead of sliding into the pan.

06. Broil 3 minutes more while warming the quinoa pouch by package directions, stopping when the salmon center reaches 125 F.

Serve at once

07. Open the bean bag away from your face, squeeze with lemon, and fluff the quinoa so both are ready with the fish.

08. Divide quinoa, beans, and salmon among 4 plates, then add lemon wedges while everything is hot.