Ingredients
- 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.
Serves: 2-3
