For a simple weeknight supper, try this quick dish. I was going to make a step by step tutorial, but it came together so fast there was hardly time. Pop the salmon into the oven and begin the quinoa. Both should be finished around the same time! Serve with chilled pinot grigio and enjoy!
1/2 cup real mayonnaise
1 heaping teaspoon Dijon mustard
~1/4 tsp freshly ground black pepper
2 salmon fillets (I used skin-on), fully defrosted if frozen
Preheat oven to 425. Place salmon side by side in an 8×8 glass baking dish.
Whisk together mayonnaise, mustard, and pepper until fully combined. Smear salmon fillets evenly with mixture, making sure to fully cover the fish.
Roast uncovered for 20 minutes. This will result in well done fish. If you want a more tender result, reduce cooking time to 15 minutes.
Fake Out Risotto
1/2 cup quinoa, well-rinsed and drained
1 cup water
1 1/2 cups frozen green beans, cut/snapped into bite size pieces
1/4 cup light sour cream
1 cup freshly grated parmesan
Combine quinoa and water. Bring to boil over medium heat. Reduce heat to low and simmer until water is absorbed. Add green beans and cover until beans are defrosted and heated through.
Remove from heat. Add sour cream and parmesan. Stir to coat quinoa and green beans. Taste and season with salt, if needed.