This is my “Eddie’s gone and I’m watching Sex And The City (season 5) with a glass of wine” dinner. Loads of protein, rich salmon and crunchy heirloom beans come together with a spritz of lemon and fresh herbs. Can you think of a better feel-good meal? Ah, girl time. I make a plate for me and a plate to-go for lunch the next day.
Foodie Note: If you can’t find great looking crunchy green beans, substitute whatever looks and sounds good… asparagus, cauliflower, or carrots would all work equally well.
8 oz filet wild caught King salmon
1 lb heirloom beans
3 tablespoons olive oil, divided
Sea salt/freshly ground pepper
2 tablespoons chopped fresh herbs (such as dill, parsley, chive or thyme)
1) Heat oven to 450*F
2) Wash beans, trim the ends, if you prefer. Spread beans onto a cookie sheet, drizzle with one tablespoon olive oil, sprinkle with salt and pepper. Toss with hands. Place in oven, bake until bright green but still crunchy, about 7-9 minutes. Remove from oven, plate and set aside.
3) Drizzle one tablespoon olive oil over salmon filet. Liberally season with salt and pepper.
4) Heat cast-iron pan with one tablespoon olive oil to high heat. Place salmon skin-side-down. Let cook about 3 minutes and place in hot oven to cook.
5) Cook salmon until medium rare in the center and flaking apart at the edges, 5-7 minutes, depending on thickness.
6) Cut filet in half, then slide spatula between the skin and flesh and portion onto the two plates with beans. Finish with a spritz of lemon a garnish of fresh herbs. Enjoy immediately!