Salmon with Green Beans and Tomatoes

Salmon with Green Beans and Tomatoes

I used to not like salmon. I am not sure why.

Maybe because I grew up eating ocean fresh fishes of South Korea and never got used to these type of fatty fish from the North Atlantic ocean. Anyhow, to make the long story short…, I enjoy my salmons now.

Salmons are quite versatile fish to come up with different ways to enjoy. Here is one dish that I feed my family often, Salmon with green beans and tomatoes.

Very simple with only a few ingredients that everyone might have, you can put this dish on your dinner table in a very short time.

The taste…? Delicious, of course! Even people who doesn’t like fishes raved.

And yes, it is HEALTHY!

 

Sprinkle generous amount of salt and lemon pepper to your beautiful fillet of salmon.

 

Sprinkle paprika, too. I didn’t realize until now that the newspaper they used to wrap this fish was written in Arabic. I am so living in a foreign land. I feel exotic…

 

Heat oil on your skillet and sear your fillet skin side down first, about 5 minutes.

 

FLIP and sear on the flesh side, another 5 minutes. You will see the fish will leak lots of oil.

 

Meanwhile trim your green beans and blanch in the boiling water until soft yet firm. Mine was perfect at 3 minutes.

 

Cut your beautiful cherry tomatoes in half.

 

Break your salmon into big bite size chunks using a fork. I discard the skin.

 

A quick rinse to the skillet which I used to sear the salmon.

 

Melt butter over medium heat and fry some chopped green onion and garlic (which I forgot to take a picture).

 

Add green beans and season with salt. Continue to cook over medium heat.

 

Add salmon and tomatoes. Heat through.

 

I like to add a few dashes of hot sauce to this dish. It just adds a nice zing. You can use Tabasco as well.

 

Sprinkle some Parmesan cheese, toss, and you are good to go. I serve with rice but any pasta would be great as well.

Succulent salmon, vibrant colors of green beans and tomatoes…
What’s not there to love?

 

Well, well, well…
It’s time for me to say my summer goodbye.
I am taking my annual summer break from blogging again.
I am excited to re-bond with the nature of wild-wild-west of U.S spending time with my in-laws.
I will be back in August.

I can’t blog while I’m gone but I will be opened to messages, so feel free to drop a note.
Till we meet again, have a spectacular summer and stay cool!

 

Salmon with Green Beans and Tomatoes 2

Salmon with Green Beans and Tomatoes
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb (450g) salmon fillet
  • ¼-1/2 teaspoon kosher salt
  • ½ teaspoon lemon pepper
  • dashes paprika
  • 1 tablespoon olive oil
  • 5 oz (150g) green beans, trimmed and cooked in the water to crisp tender
  • 6 oz (180g) cherry tomatoes, cut in half
  • 3 tablespoon butter
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • pinches kosher salt
  • ¼ cup grated Parmesan cheese
  • dashes hot sauce, optional
Instructions
  1. Sprinkle generous amount of salt, lemon pepper, and paprika over salmon fillet on both sides.
  2. Heat olive oil in a skillet over medium heat and sear the fillet for 5 minutes on each side or until the salmon is almost cook through and creates crisp crusts. Do not overcook your salmon.
  3. Remove the salmon filet and set aside. Rinse your skillet and wipe dry.
  4. Break your salmon fillet to big bite size chunks using forks. Set aside.
  5. Bring the skillet over medium heat and melt butter. Add the green onion and garlic, saute for 1 minute. Add the green beans and season with salt, cook for 1-2 minutes.
  6. Return the salmon chunks and tomatoes to the mixture and heat through.
  7. Add the Parmesan cheese and stir. Add a few dashes of hot sauce if you wish.
  8. Serve warm over rice or pasta.
Nutrition Information
Serving size: about 3 servings

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Comments

  1. says

    I think salmon is that type of fish where many either like it or not. It’s not my husband’s favorite, but he eats it because I make it often since my daught was little and would ask for salmon with steamed broccoli and rice….who could say no? I now can fix it different ways and this looks like it will make the top of my list to try. I like the chipotle sauce to it. Perfect! Have a great summer!

    • Holly says

      Thanks Lyndsey. You are right on salmon. Either you love it or hate it. I didn’t like it at the beginning but I began to enjoy as I keep trying to cook different ways.

  2. says

    Yum! This looks really good – will have to make it. My husband and I both love salmon, so no problem there. Even the grand-kids who were here last, when I fixed salmon, loved it. :) This is not only a delicious and healthy dish, it’s also a beautiful dish to serve – with all the vibrant colors. Have a great summer!

  3. says

    I really don’t like salmon unless it’s wild, so I’m glad you also used to dislike this fish that everyone seems to love (actually it’s the only fish I don’t like and many people I know say it’s the only fish they like, funny isn’t it?). Farmed salmon is too greasy and too violent in taste for me, but I love the wild one. Unfortunately I can rarely buy it… Your dish looks fabulous and I love the explosion of so many colours in the first photo! I can imagine how great it would be with wild salmon!

  4. Renee says

    Thank you for another AMAZING recipe. I’ve tried several of your dishes and they have all been a huge hit, including this one. My husband and kids loved it and I loved how healthy it was as well!

    We’ll miss you this summer, but look forward to what you come up with in the fall!!!

    Renee

  5. says

    I love this recipe! It’s easy, it’s tasty, it’s healthy. Plus it’s really pretty! Super job. Have a great time on your vacation – we’ll all miss you, but will be here when you return.

  6. Amelia says

    I just found your blog,and my oh my it is simpy divine! :D This recipe looks really quick,easy and tasty.Thank you!

  7. says

    What an unusual combination of flavors — I love eating salmon in the summer as it combines so well with the season’s vegetables. Enjoy your holiday and I look forward to more posts soon!

  8. Jack says

    Great recipi reminds me of something my mom makes. But my I add that it is also very Felicia to add the tomatos first whole and cover to let them pop and then follow the recipi adds lots of tomato juce to the souce sooo good :)
    Best regards

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