Salmon with Dijon sauce, quinoa, and green beans
Mediterranean, Soy-Free, Lean & Clean, Dairy-Free, Diabetes-Friendly, Gluten-Free
20 – 35 Minutes
A creamy, lemony mustard sauce takes this dinner-party-worthy salmon dish, complete with quinoa and green beans, to the next level.
In your bag
- ½ cup rainbow quinoa
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
- ½ pound organic green beans
- 1 or 2 cloves organic peeled fresh garlic
- Sun Basket Dijon-dill blend (Dijon mustard - cornichons - capers - dried dill)
- ¼ cup coconut milk
It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.
Make It Leaner
In Step 2, cook the fish in a nonstick frying pan and skip the oil to slash 60 calories and 7 grams of fat per serving.
Calories: 440, Protein: 38g (76% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 490mg (20% DV), Carbohydrates: 24g (8% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
This recipe meets the American Diabetes Association Nutrition Guidlines