This easy sheet pan-roasted salmon with haricots verts and radishes is so delicious. It's topped with a tasty mustard sauce.
Everyone loves a one-pan meal! So little cleanup and so easy to make.
How much salmon per person?
In general, you should plan for 1/3 to 1/2 pound per person. Usually, salmon fillets are 1/4 pound each, so plan for 1.5 to 2 fillets per person.
Which salmon is best?
There are a few kinds of salmon you can buy – there’s King (rich and buttery and the most expensive), Sockeye (redder flesh, from the Northern Pacific), Coho (reddish-orange color, cheaper than King or Sockeye), and Pink (best eaten fresh the day its caught or as canned meat). You can also buy wild-caught or farmed salmon.
Can salmon be frozen?
Salmon should be frozen almost immediately after being caught. Salmon isn't ruined if it's frozen, but if it was flash frozen, it shouldn't be frozen again.
Most grocery stores receive seafood frozen and then defrost it to sell. If you know your local grocery store does this, do not refreeze your salmon.
Is salmon healthy?
Salmon is wonderfully healthy – it’s a great source of protein, it’s good for your brain (lots of vitamin B12), it’s heart-healthy, good for building strong bones, and may help to lower the risk of chronic disease (source).
Is salmon sustainable?
To check the sustainability level of your salmon, consult the Monterrey Bay Aquariums’s Seafood Watch (you can also download it as an app for ease of use at the grocery store).
How to tell if salmon is bad?
Salmon has gone bad if it has a strong ammonia smell: has a dull, pink color; if it has a weak consistency (if the flesh is breaking down); or if the skin has a milky, white coating.