Lemon-Caper Salmon
Green Beans and Herbed Toasts
Ingredients
- 6 (6-oz) salmon fillets
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 shallots, minced
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 1 cup gluten-free chicken broth
- 3 Tbsp capers
- 3 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 400°F. Place fish on a large baking sheet; sprinkle with ¼ tsp each salt and pepper. Bake 15 minutes or until fish flakes with a fork.
- Meanwhile, cook shallots and garlic in hot oil in a skillet over medium heat 5 to 6 minutes or until tender.
- Add broth and capers; cook until mixture is reduced by half. Whisk in parsley, lemon juice, and ¼ tsp each salt and pepper. Serve sauce with fish.
Side Dish Ingredients
- 2 (12-oz) pkg trimmed green beans
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp butter, softened
- ½ (15-oz) pkg frozen gluten-free French baguettes, thawed and cut into ½-inch slices
- ½ cup shredded mozzarella cheese (or use fontina)
- 1 Tbsp Italian seasoning
Side Dish Instructions
- Preheat oven to 400°F. Toss together beans, garlic, oil, and desired amount of salt and pepper on a large rimmed baking sheet. Spread in a single layer. Bake 10 to 15 minutes or until tender.
- Meanwhile, spread butter on bread; place on a small baking sheet. Sprinkle with cheese and seasoning. Bake 2 to 3 minutes or until cheese melts.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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