Roast salmon & string beans with cornichons & mustard crumbs from From the Oven to the Table: Simple Dishes That Look After Themselves (page 17) by Diana Henry

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Notes about this recipe

  • FlowerGold on April 23, 2026

    Nice! Would service over rice next time with the extra topping. Took suggestions of other notes and roasted the green beans for 10 minutes before adding salmon. Maybe do 12-13 minutes next time. Makes more topping than needed - used about 1/2+ cup gluten free bread crumbs. Great recipe to have as on option - even for company. Used 7-8 ounces filets without skin. Cooked shin side down. Salmon was very moist.

  • SpatulaCity on February 22, 2024

    I loved this - however next time I would change the cooking method. At the end of the allotted time, my salmon was about medium, and any of the beans that had found their way underneath the salmon were definitely not cooked, while those along the edges were nicely al dente. So I returned the dish to the oven and fired up the broiler, which made for extra crispy mustard bread crumbs and wow! So tasty! I questioned the use of cornichons, but they were marvelous in the crumbs. Added a piquant quality without being pickle-y. I also accidentally added the lemon juice to the crumb mix instead of spritzing over the final dish. Oops! But a happy accident. So next time, Instead of all together in the roasting pan, I’d roast the beans and the salmon separately to better control doneness, and would blast the heck out of the mustard crumbs to get them extra crunchy and well done. Then throw the components all together in the end for a happy dinner ;)

  • lesliej789 on August 11, 2022

    My family loved this. I cooked the string beans for 10 minutes before adding the salmon because my family likes veggies well-roasted. I skipped the cornichons because my kids aren’t a fan. I used skinless fillets. Everyone enjoyed the meal and said to keep using this recipe. I loved how quick and easy it was!

  • mondraussie on September 20, 2021

    I added potatoes, sliced 5mm thick, put them in the pan to cook about 20-25 mins before adding the salmon and the string beans for their 12 mins.. served with pickled cucumber, very tasty..

  • Lepa on July 07, 2021

    This was pretty good but I don't think it was the best way to cook salmon. Diana Henry's "cod with zesty crust" from Pure, Simple Cooking is a favorite and, I think better than this recipe. I do, however, like that this is an entire meal. My husband liked the cornichons and mustard.

  • KarinaFrancis on October 13, 2020

    Super easy, tasty and a different way with salmon for us (we normally BBQ our salmon). We loved the crunchy topping, but substituted capers for the cornichons because we had them on hand and the Silver Fox isn't a fan of cornichons. Absolutely would make this again, it's nice to be able to get a tasty and healthy dinner on the table in under 30mins.

  • Wazzockbeak on June 12, 2020

    I mistakenly left out the mustard in this recipe but still such a lovely way of baking salmon. I highly recommend.

  • vickster on January 17, 2020

    Nothing special. My salmon wasn't that great, so that didn't help. But I wouldn't bother to make again. My favorite part was the crunchy topping, even though I didn't have cornichons.

  • PiaOC on November 02, 2019

    This was a very easy meal to prepare, assemble and cook and an absolute delight to eat. The salmon skin was a little soggy but I have made a note to cook it skin side up for the first 10 minutes next time.

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