I love when my husband makes dinner! Outside of being my personal grill master, I love his wonderful salmon. Well tonight is my honey’s salmon supper. I made the veggies and my love did the rest.  

Dijon & Dill Salmon
1 lb salmon filet (farm raised)
2 Tbs Dijon Gray Poupon
1/8 cup fresh chopped dill
salt & Pepper

Preheat oven to 350 °F. Place a piece of tin foil on a cookie sheet and place salmon skin side down on foil. Spread mustard all over top of salmon. Sprinkle dill and salt & pepper over the mustard. Bake salmon for 18 to 20 minuted depending on thickness.

Rosemary Green Beans
1 bunch (about 2 cups) fresh beans
1 red pepper sliced in strips
1/2 onion cut on the bias
2 cloves of garlic chopped
sprig of rosemary
2 Tbs olive oil
salt & pepper

Heat olive oil in a skillet. Add beans and cook for 3 minutes. Next add the onions, garlic, peppers and chopped rosemary. Add salt and pepper to desired liking. Cook for additional 8 to 10 minutes and serve.

Enjoy!

Heidi