Don’t like salmon? Try chicken! Prefer not to have green beans? Try zucchini! You can make this versatile recipe just the way you like it.
Instructions
- Place a rack in upper-middle of oven and heat to 425 degrees. Meanwhile, combine salmon and marinade in a bowl, season with salt and pepper, and toss to coat. Set aside to marinate 5 to 10 minutes while oven preheats, tossing occasionally.
- On a foil-lined baking sheet, toss green beans with 2 teaspoons oil and season with salt and pepper; push to one half of baking sheet. Add salmon to empty side of baking sheet, then bake until salmon is cooked through, and green beans are just tender, 12 to 14 minutes.
- Meanwhile, heat remaining 1 teaspoon oil in a medium saucepan over medium until shimmering. Add green onions and garlic and cook, stirring frequently, until just softened, about 3 minutes. Add rice, water, and a pinch of salt and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is cooked through, about 10 minutes.
- Remove baking sheet from oven, stir beans, and heat broiler. Broil salmon and green beans until browned in spots, 1 to 2 minutes. Divide salmon, green beans, and rice among plates and sprinkle with peanuts and more green onions before serving.
Credit:
Hannaford fresh Magazine, December 2021
