Mustard and mustard seeds used to have medicinal purposes. The Greeks thought it helped heal scorpion stings; the Romans used mustard for toothaches. Well, if your tooth has been stung by a scorpion, boy, do we ever have the meal for you! (Kidding, kidding… see a doctor if your bicuspid has been attacked by an arachnid.) Center stage is a fine, flakey salmon enrobed by a honey-y mustard sauce that will heal your taste buds of the searing pain of boredom. Potatoes and green beans make for a delicious curative from the disease of hunger. Take two of these, and order this again in the morning.
Cut potatoes into ¾" chunks. Place potato chunks on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast, 15 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans.
Peel and halve shallot. Slice thinly.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Make the Sauce
In a mixing bowl, combine mustard, mayonnaise, honey, and a pinch of pepper. Set aside.
Cook the Green Beans
After potatoes have cooked for 15 minutes, remove from oven.
Carefully, add green beans and shallots to baking sheet with potatoes and toss with a pinch of salt and pepper.
Roast until green beans are tender and potatoes are browned, 7-9 minutes.
While green beans roast, cook salmon.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon fillets, flesh side down, to hot pan and cook until salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, drizzling salmon with sauce. Bon appétit!