- 1 tbsp Butter
- 2 tbsp Brown sugar
- 2 tbsp Soy sauce
- 2 tbsp Dijon mustard
- 1 tbsp Olive oil, extra virgin
- ½ tsp Black pepper, freshly ground
- ⅛ tsp Salt
- 1 lb Green beans, trimmed
- 1½ lb Salmon, fillets, skinless and boneless
- Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- In a small skillet, melt butter over medium heat. Stir in brown sugar, soy sauce, Dijon mustard, olive oil, black pepper and salt.
- Place salmon fillets on the prepared baking sheet and brush with half of the brown sugar mixture.
- In a large bowl, place green beans and drizzle with remaining brown sugar mixture. Toss to combine.
- Arrange green beans around salmon fillets. Roast in preheated oven until salmon flakes easily with a fork and green beans are crisp-tender, about 15 minutes.
- For an Asian flavor profile, add ½ teaspoon minced fresh ginger to the sauce and use sesame oil instead of olive oil
- It’s recommended to buy salmon fillets that are the same thickness to ensure they cook evenly