EBT-Friendly: 100% of ingredients

Made by Sara

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Crispy, tangy, and perfectly cooked—this panko-crusted salmon is a restaurant-quality meal made easy in the air fryer. Topped with a creamy Dijon-dill sauce and golden panko, then served with lemon butter sauce, garlic green beans, and Italian-style rice. A complete, nutritious dinner in under 30 minutes.

Ingredients:

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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

1. Make the Dijon-dill mixture: In a small bowl, combine Dijon mustard, honey, fresh dill, minced garlic, and lemon juice. Set aside.
2. Prepare the salmon: Pat 2 salmon portions dry. Season the tops with garlic powder, smoked paprika, salt, and pepper, gently rubbing the seasoning in.
3. Spread about 1 tablespoon of the Dijon-dill mixture evenly over the top of each salmon fillet. Sprinkle panko breadcrumbs over the mustard layer and press gently so they stick.
4. Lightly spray the tops with avocado oil spray and add a light sprinkle of salt.
5. 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.
6. For the rice: Heat 1 tbsp oil in a saucepan over medium-high heat. Add Italian-style/risotto rice and 1 chicken bouillon cube. Toast for 30-60 seconds, stirring frequently. Pour in 1.5 cups hot water, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until water is absorbed and rice is tender. Fluff with a fork.
7. For the green beans: Heat 1-2 tbsp olive oil in a pan over medium-high heat. Add green beans, cover, and sauté for 1-2 minutes. Sprinkle with salt, add 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.
8. For the Dijon lemon butter sauce (optional): In a small pan, melt 1-2 tbsp butter. Stir in the remaining Dijon-dill mixture and a squeeze of lemon juice. Warm through.
9. Serve the salmon over rice with green beans on the side, drizzled with the lemon butter sauce. Enjoy!

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