Ingredients

• 6 ounces salmon (2 fillets)
• 1/4 pound fresh green beans
• 3 tablespoons mayonnaise
• 1 tablespoon fresh dill
• 1 teaspoon olive oil
• 2 lemon slices

Preparation

1. Rinse and pat salmon fillets dry, leaving skin on. Wash and trim the green beans.
2. Preheat the oven to 425° F. For easy clean up line a sheet pan with parchment paper or coat sheet with cooking spray. Place the fillets, skin-side down on the sheet pan.
3. Chop the dill and stir into the mayonnaise.
4. Spread the mayo-dill mixture evenly on top of both filets.
5. Toss the green beans with olive oil and then arrange around the salmon fillets.
6. Place the baking sheet on the middle rack and roast salmon for 14 to 16 minutes. Fish will be done when the flesh begins to flake easily with a fork.
7. Garnish with lemon slices and fresh dill.

Helpful hints

• For additional seasoning add black pepper to the salmon and green beans.
• If fresh green beans are out of season substitute frozen green beans.
• Adjust the fish portion according to your dietary protein goal.
• Instead of using prepared mayonnaise you can easily make your own. In a blender (an emersion blender works well starting at the bottom and working upwards until thick and fluffy) combine 1 cold egg, 1/4 cup olive oil, 2 tablespoons lemon juice and 1/4 teaspoon salt. Blend for 30 seconds or until the mixture begins to emulsify and look like mayo. After reaching the desired consistency, stir in the dill.