Salmon with Rosemary-Mustard Butter
Long-Grain and Wild Rice and Buttered Green Beans
Ingredients
- 2 lb salmon fillet
- ¼ cup butter, softened
- 2 Tbsp Dijon mustard
- 1 tsp dried crushed rosemary
Instructions
- Preheat oven to 425°F.
- Place fish on a foil-lined rimmed baking sheet; lightly season with salt and pepper.
- Stir together butter, mustard, and rosemary. Spread over top of fish. Bake 12 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long-grain and wild rice
- 1 Tbsp olive oil
- ½ tsp dried thyme
- 2 (12-oz) pkg frozen steam-in-bag green beans
- 2 Tbsp butter
Side Dish Instructions
- Microwave rice according to package directions; toss with oil and thyme.
- Microwave green beans according to package directions; toss with butter. Season to taste with salt and pepper.
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