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. Precooked brown rice helps get this healthy dinner on the table fast, but if you have other leftover whole grains, such as quinoa or farro, they work well here too.

Carolyn Casner
Source: EatingWell Magazine, September/October 2016


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper.

  • 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. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and 1/4 teaspoon pepper. Spread the mixture on top of the fish.

  • Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.

  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. 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.


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

Nutrition Facts

442 calories; protein 32.2g; carbohydrates 21.6g; dietary fiber 3.8g; sugars 1.7g; fat 24.8g; saturated fat 3.8g; cholesterol 69.2mg; vitamin a iu 795.2IU; vitamin c 13.4mg; folate 46.2mcg; calcium 99.3mg; iron 1.7mg; magnesium 67mg; potassium 705.9mg; sodium 605.2mg; thiamin 0.2mg.

Reviews (13)

Read More Reviews
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
The salmon is rich and delicious. The rice and green bean pilaf is good but nothing special. Read More
Rating: 1 stars
The topping is gross. NOT for me...kinda wish i wouldn't have wasted the salmon. The pilaf isn't bad but kind of a waste of pine nuts. Read More
Rating: 5 stars
This is definitely a repeater. I only had 2 portions of salmon but used the same amount of of the mustard mixture which we thought was too much. Next time I will cut that amount in half. It took a bit longer to cook the green beans so next time I will par boil them first. Great recipe. Read More
Rating: 5 stars
This was so yummy! We loved it! Will definitely make again!! Read More
Rating: 5 stars
The salmon and sauce were very easy and tasty. The sauce did not overpower the fish just complemented it. For the rice I had to improvise because I had no green beans and no pine nuts. I steamed Brussels sprouts (about 10 large ones) for 5 minutes cut them in half and pretty much followed the recipe from there. I sautéed them until they began to brown in spots before adding the garlic mixture lemon zest and rice. It was delicious. I will use Brussels sprouts again next time. My whole family (husband and millennials) liked the recipe would have eaten more. So next time I will make extra. Read More
Rating: 5 stars
This dish was amazing and my new go-to when making salmon. I didn't make the green beans instead I made farro and it went great with it. Read More
Rating: 5 stars
This dish was as delicious as it looks. My whole family enjoyed it. I loved the sauce on top of the salmon the most. We will definitely add this recipe to weekly meals. Read More
Rating: 5 stars
I'm not a fan of salmon so I used the recipe with orange roughy and halibut. Both were excellent! Read More
Rating: 5 stars
My new favourite salmon recipe. The sauce is similar in style to a tartar sauce, but lighter. The rice and green bean pilaf is the perfect side for the salmon. Read More