Want a satisfying, quick dinner? Everyday Food editor Sarah Carey whips up a breadcrumb-crusted salmon filet and shows you the secret for getting great flavor, fast.
Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes.
Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.
In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for Chicken and Roasted Vegetable Salad. Serve fish with vegetables.
This recipe will go on regular rotation in our house - it's delicious, simple, healthy, and presents beautifully at the table. I halved it for the two of us, but it would be great for a dinner party. Love the vinaigrette - so simple and smart how its used throughout the recipe. I added an additional Tbsp or so of honey to the vinaigrette, but made everything else as-written. I also used a leftover brioche bun for the breadcrumbs so they were especially rich and buttery - yum.