3/4 pound salmon fillets, cut in portion-size pieces
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic
6 ounces thin green beans, trimmed
1/2 small red bell pepper, thinly sliced
1/2 small yellow bell pepper, thinly sliced
1 small leek, white part only, thinly sliced
Dash coarse black pepper
Directions
Place rack on bottom position of toaster oven. Heat the toaster oven to 400°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil. Place salmon skin-side down in center of pan.
In a food chopper, process olive oil, soy sauce, mustard and garlic until blended and garlic is chopped. Set aside.
In a large bowl, combine green beans, bell peppers and leeks. Add 2 tablespoons olive oil mixture and stir until vegetables are coated. Arrange vegetables evenly in pan around salmon.
Drizzle salmon with remaining olive oil mixture.
Bake until salmon is done to medium-well and vegetables are crisp-tender, about 15 minutes.
3/4 pound salmon fillets, cut in portion-size pieces
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic
6 ounces thin green beans, trimmed
1/2 small red bell pepper, thinly sliced
1/2 small yellow bell pepper, thinly sliced
1 small leek, white part only, thinly sliced
Dash coarse black pepper
Directions
Place rack on bottom position of toaster oven. Heat the toaster oven to 400°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil. Place salmon skin-side down in center of pan.
In a food chopper, process olive oil, soy sauce, mustard and garlic until blended and garlic is chopped. Set aside.
In a large bowl, combine green beans, bell peppers and leeks. Add 2 tablespoons olive oil mixture and stir until vegetables are coated. Arrange vegetables evenly in pan around salmon.
Drizzle salmon with remaining olive oil mixture.
Bake until salmon is done to medium-well and vegetables are crisp-tender, about 15 minutes.
