Salmon, packed with omega-3’s and a good source of protein, along with other meaty filets like swordfish and mahi-mahi, are fantastic when infused with the flavourful char of a grill. It’s a great option when looking for a healthy protein to toss on the grates.
This recipe is based on a version of poached salmon served cold alongside a yogurt-based sauce with lemon juice, capers and dill that you’ll often find at brunches, bridal showers and potlucks. But here, the salmon is grilled, giving it tons of added flavour, and it can be served chilled, like the classic, or warm from the grill.
Because this version of salmon with yogurt sauce is so versatile, it works well for any kind of entertaining, whether it’s for a large group or a small family. The sauce can be made ahead so the flavours have time to meld, and the salmon can be grilled in advance, too. Then, everything can be refrigerated and cooled for a refreshing and light summer meal or as part of a buffet.
Meanwhile, in a medium bowl, stir yogurt, dill, capers, mayonnaise, lemon juice, garlic, salt and pepper until well blended. Cover and refrigerate until ready to serve.
Brush salmon with oil and grill, flesh side down for 8 to 10 minutes. Turn over and continue to grill for 4 to 5 minutes. Cover and refrigerate.
Meal planning for the the week ahead can be difficult (almost impossible some weeks). I think we all know the familiar feeling of coming home, hitting the couch, and not wanting to cook. But with a hungry family waiting for dinner, plopping on couch with a cup of instant soup is not a reality. But don’t fret – sheet pan suppers to the rescue.
Sheet pan suppers are a great option for easy weeknight dinners. Prep, cook time, and cleanup are speedy with these one-pan recipes.
Dijon salmon with green beans cooks in about 15 minutes (is that a sigh of relief I hear?) and preparing the meal is just as quick. Preheat your toaster oven (or standard oven) to 400 degrees. Place salmon fillets skin-side down on the sheet pan, then arrange your vegetables around the fillets. We used green beans, bell peppers, and leeks. We coated the vegetables and drizzled the salmon with a rich but simple sauce made with olive oil, soy sauce, dijon mustard and garlic.
Not only is this meal done and ready to serve in under 30 minutes, it’s delicious. The salmon cooks to perfection in the toaster oven and the vegetables have just the right amount of crunch. The tangy dijon sauce marries well with the creamy, flaky fish and colourful vegetables while they cook together.
Keep this sheet pan supper in your weeknight dinner rotation and you’ll have zero problem checking “homemade dinner” off your ever-growing to-do list.
Place rack on bottom position of toaster oven. Heat the toaster oven to 400°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil. Place salmon skin-side down in center of pan.
In a food chopper, process olive oil, soy sauce, mustard and garlic until blended and garlic is chopped. Set aside.
In a large bowl, combine green beans, bell peppers and leeks. Add 2 tablespoons olive oil mixture and stir until vegetables are coated. Arrange vegetables evenly in pan around salmon.
Drizzle salmon with remaining olive oil mixture.
Bake until salmon is done to medium-well and vegetables are crisp-tender, about 15 minutes.
