If you’re looking for a flavorful and satisfying dish, this Dijon Salmon and Sautéed Snap Peas is a must-try! It’s a good thing I don’t have cable, or I’d probably watch cooking shows all day. I certainly have my favorites, and The Barefoot Contessa (Ina Garten) tops my list. Years ago, I watched Ina make a delicious Dijon salmon for her husband Jeffrey, and she inspired me to create my own marinade. Since then, I’ve tried different versions, finally settling on a combination I absolutely love. I serve this Dijon Salmon and Sautéed Snap Peas together for a deliciously vibrant meal. If you love seafood, you have to try this dish!
Follow These Steps to Make Dijon Salmon and Sautéed Snap Peas
Step 1: Prepare the Salmon
Start with 1.5 pounds of fresh salmon. Skin on or off, it’s up to you! When choosing the salmon, lean in and take a big sniff to check for any overpowering fishy smell, which might mean the piece is older. Look for a piece with a mild scent and vibrant color, as these are signs of freshness. Smooth, rippled meat also indicates the salmon was handled properly.
Use my favorite Global fillet knife or sharp kitchen scissors to cut the salmon in half. I usually keep the fish in one piece and lay it on a cookie sheet, but for this recipe, I use a glass pan to hold every bit of the delicious Dijon marinade. Let’s get to the marinade!
Salmon tonight. Tomorrow's still blank?
Pencil in Heidi's chicken broccoli casserole.
Step 2: Make the Dijon Marinade
In a small dish, combine:
- 3 tablespoons of olive oil
- 1.5 tablespoons of soy sauce
- 1 tablespoon of Dijon mustard
- 1 teaspoon of minced garlic
Mix everything until you see small bubbles forming, this is called emulsion. Emulsifying is a fancy way to say you’re blending two liquids that don’t dissolve into each other. This is your chance to look super smart in front of your spouse! Casually mention, “Hold on, I just need to emulsify this marinade real quick.” Not only will they be impressed with your cooking, but your vocabulary, too! (Free marriage advice!)
Step 3: Marinate and Bake the Salmon
Pour the emulsion over the fish and let it marinate for about an hour. Although this step is optional, it really deepens the flavor. When ready, bake the salmon at 350°F for 20 minutes. For a thicker piece, you might need a few more minutes.
Step 4: Prepare the Sautéed Snap Peas and Bell Pepper
While the salmon bakes, rinse a handful of snap peas and chop one red bell pepper.
In a large sauté pan, drizzle 1 tablespoon of olive oil over the veggies, sprinkle with kosher salt and fresh ground pepper, and stir-fry for about 5 minutes, just until tender but still crisp.
Step 5: Finish and Serve
As the salmon finishes baking, your kitchen will fill with the irresistible aroma of soy sauce and garlic. When done, the salmon should be flaky, tender, and opaque in color.
The vibrant colors of the Dijon Salmon and Sautéed Snap Peas make this dish as beautiful as it is delicious!
What a delightful, flavorful combination! The crunchy snap peas and bell pepper perfectly balance the tender, savory salmon. If snap peas or bell pepper aren’t your favorites, try this dish with 10-Minute Oven Roasted Brussels Sprouts or Roasted Asparagus instead, they’re both easy to make and pair wonderfully with the Dijon salmon.
Please save or share this Pinterest Pin or if you would like other Pinterest Ideas check out my Pinterest Board here! Also, if you make this recipe, please comment below and let me know your thoughts! Happy cooking, y’all!
Dijon Salmon and Sautéed Snap Peas
Ingredients
Method
- Cut the salmon in half and lay it in a glass baking dish.
- Whisk the olive oil, soy sauce, Dijon and garlic until small bubbles form and the marinade emulsifies.
- Pour the marinade over the salmon and marinate about 1 hour (optional, but it deepens the flavor). Bake at 350°F for 20 minutes, a few more for a thick piece, until flaky and opaque.
- While the salmon bakes, heat the olive oil in a large sauté pan, add the snap peas and bell pepper, season with salt and pepper and stir-fry about 5 minutes, until tender-crisp.
- Serve the salmon with the vegetables alongside.
