Seared Salmon With Charred Green Beans
A quick and elegant dish of perfectly seared salmon served with vibrant, charred green beans, ideal for busy weeknights and family gatherings.
Ingredients
Salmon and Seasoning
- 1 1/4 lb skinless salmon fillet, cut into 4 portions
- 2 Tbsp olive oil, divided For searing and sautéing
- Kosher salt to taste
- Pepper to taste
Green Beans Mixture
- 1 lb green beans, trimmed
- 4 cloves garlic, smashed and thinly sliced
- 1 small red chile, thinly sliced For a hint of spice
- 2 Tbsp capers, drained and patted dry
For Serving
- Lemon wedges For serving
Instructions
Searing the Salmon
- In a large skillet, heat 2 teaspoons of olive oil over medium-high heat.
- Season the salmon with 1/2 teaspoon each of salt and pepper. Place the salmon in the skillet, flesh side down, and reduce the heat to medium.
- Cook for 5 to 6 minutes per side until golden brown and opaque.
Sautéing the Green Beans
- In a separate large cast-iron skillet, heat the remaining 2 tablespoons of olive oil on medium-high.
- Add the green beans and sauté for about 2 1/2 minutes until they begin to brown.
- Using tongs, turn the beans and continue to cook for another 3 minutes until they are just tender.
- Remove the skillet from heat and toss the beans with 1/4 teaspoon of salt, the sliced garlic, red chile, and capers.
- Return the skillet to medium heat, stirring until the garlic is golden brown, around 1 to 2 minutes.
Serving
- Serve the salmon alongside the green beans and enjoy with lemon wedges if desired.
Notes
For an extra touch of flavor, try marinating the salmon in lemon juice and herbs for about 30 minutes before cooking. To keep leftovers fresh, place any uneaten salmon and green beans in an airtight container in the refrigerator. Ideally, consume them within 2 days for optimal taste and safety. Reheat gently in the microwave or a skillet to avoid drying out the salmon.