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Prep
Difficulty
Easy
Time
Estimate
30 mins
Preheat the oven. Assemble & start baking the zucchini sticks. Make the mustard sauce. Double the sauce for dipping the zucchini too. Assemble the Salmon. Increase the heat slightly on the oven for the zucchini’s final 5-10 minutes and add the salmon at the higher heat. Steam the green beans while the two baked items finish. Serve altogether with the yogurt mustard sauce on the side.
Zucchini sticks are breaded and baked into crispiness. The combination of the breading can be mixed and matched as needed to whether you want it to be fully gluten-free (skip the pankos), or dairy-free (skip the Parmesan) or nut-free without the almond meal. The key is to use two out of the three ingredients and just adjust the proportions accordingly.
Lightly steam the yellow or green beans then toss them with a mustard sauce made creamy & tangy with yogurt or half & half if you so choose. Toss in fresh herbs & nuts for a complete side dish.
The beautiful Herbs de Provence creates a delicate crust on this roasted salmon. Rub on a bit of Dijon mustard for another element of flavor. If you do not enjoy mustard it is fine to leave it off and just sprinkle & press the herbs directly on to the fish.
