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Dijon Salmon and Sauteed Snap Peas on White Plate

Dijon Salmon and Sautéed Snap Peas

A simple, elegant dinner: fresh salmon marinated in an emulsified olive oil, soy sauce, Dijon and garlic marinade, baked at 350°F, and served with crisp stir-fried snap peas and red bell pepper.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time (optional) 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salmon
  • 1 1/2 pounds fresh salmon skin on or off, cut in half
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
Snap peas
  • 2 cups snap peas rinsed
  • 1 red bell pepper chopped
  • 1 tablespoon olive oil
  • kosher salt and fresh ground pepper

Method
 

  1. Cut the salmon in half and lay it in a glass baking dish.
  2. Whisk the olive oil, soy sauce, Dijon and garlic until small bubbles form and the marinade emulsifies.
  3. 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.
  4. 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.
  5. Serve the salmon with the vegetables alongside.

Notes

Choose salmon with a mild scent and vibrant color. Roasted Brussels sprouts or asparagus make a good swap for the snap peas.