Made by Sara

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Ingredients:

0.5x

1x

2x

4x

 

For the Salmon

•   2 portions salmon
•   1 tsp garlic powder
•   1 tsp smoked paprika
•   salt (to taste)
•   pepper (to taste)
•   1 tbsp Dijon mustard (heaping)
•   1 tbsp honey
•   1 tbsp fresh dill
•   1 large clove garlic (minced)
•   1/4 lemon (juiced)
•   3-4 tbsp panko bread crumbs
•   avocado oil spray

 

For the Dijon Lemon Butter

•   1-2 tbsp butter
•   1/4 lemon (juiced, optional)
•   dikon dill mixture (remaining)

 

For the Green Beans

•   1-2 tbsp olive oil
•   1-2 cloves garlic
•   1-1.5 cups green beans
•   salt (to taste)
•   1/2 lemon (juiced)

 

For the Rice

•   1 tbsp oil
•   1 cup Italian style risotto rice
•   1 chicken bouillon cube
•   1.5 cups water

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

For the Dijon-Dill Mixture & Salmon

1. Make the Dijon-dill mixture: In a small bowl, combine the Dijon mustard, honey, fresh dill, minced garlic, and lemon juice. Set aside.
2. Prepare the salmon: Pat the 2 salmon portions dry. Season the tops with garlic powder, smoked paprika, salt, and pepper, gently rubbing the seasoning in.
3. Top the fillets: Spread about 1 tablespoon of the Dijon-dill mixture evenly over the top of each salmon fillet. Sprinkle the panko breadcrumbs over the mustard layer and press gently so they stick.
4. Spritz and season: Lightly spray the tops with avocado oil spray and add a light sprinkle of salt.
5. Air fry: Air fry at 360–375°F (182–190°C) for 8–9 minutes, until the salmon is cooked through and the panko is golden and crispy.

For the Italian-Style Rice

1. Toast the rice: Heat 1 tbsp oil in a saucepan over medium-high heat. Add the Italian-style/risotto rice and 1 chicken bouillon cube. Toast for 30–60 seconds, stirring frequently.
2. Simmer: Pour in 1.5 cups hot water, bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes until the water is absorbed and the rice is tender. Fluff with a fork.

For the Garlic Green Beans

1. Sauté the beans: Heat 1–2 tbsp olive oil in a pan over medium-high heat. Add the green beans, cover, and sauté for 1–2 minutes.
2. Add the garlic: Sprinkle with salt, add the minced garlic, and continue cooking for another 3–4 minutes with the lid on, stirring occasionally, until tender. Finish with a squeeze of fresh lemon juice.

For the Dijon Lemon Butter Sauce (Optional)

1. Melt the butter: In a small pan, melt 1–2 tbsp butter.
2. Finish the sauce: Stir in the remaining Dijon-dill mixture and a squeeze of lemon juice. Warm through.

To Serve

1. Plate it up: Serve the salmon over the rice with the green beans on the side, drizzled with the lemon butter sauce. Enjoy!