Grilled Salmon with Dill & Dijon
Preheat oven to 450F. To figure out how long to cool salmon, measure at its thickest point (that’s the thickness, not the length.) Rub enough oil all over the fish to lightly coat. If using fillets with skins still attached, don’t oil skin. Trim beans and wash. Leave lots of water clinging to them, and divide evenly between 2 large pieces of foil; press down to even out thickness. Sprinkle with salt and drizzle 1 tbsp water over each. Bring opposite sides of foil together and fold over to seal, then seal ends forming a packet. Place fish, skin side down, on a baking pan and set bean packets beside them. Bake fish for 10 0 min per 1 in. of thickness; they will probably need 10 to 12 minutes. Neither fish nor foil packets need turning. The beans will need about 15 minutes to cook. Prepare vinaigrette by whisking 3 tbsp oil with lemon juice, Dijon honey, dill weed and salt. Use a metal spatula to lift cooked salmon to plates. For skin-on fillets, slip spatula between skin and salmon flesh, then lift fish, leaving the skin on the pan. Whisk vinaigrette. Spoon over salmon. Serve with beans.
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Last updated: October 27th, 2020
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