Salmon With Heirloom Beans

Salmon With Heirloom Beans

salmon with fresh herbs and heirloom beans: foodie with a life

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.

Serves 2


8 oz filet wild caught King salmon

1 lb heirloom beans

3 tablespoons olive oil, divided

Sea salt/freshly ground pepper

1/2 lemon

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!