honey-mustard salmon with green beans... 25 minutes

 

the goods:

 

2 teaspoons honey

4 teaspoons Dijon mustard

3 tablespoons champagne or white-wine vinegar

1/2 cup olive oil

1 medium yellow onion, thinly sliced lengthwise

1 cup fresh breadcrumbs

1 pound boneless, skinless salmon fillet, cut into 4 pieces

1 pound green beans, trimmed

 

Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes. Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette per fillet and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.

 

In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for tomorrow night.

 

Serve fish with vegetables.