By: Real Simple
Yield: 4 servings
Ingredients
- 1 lb potatoes
- 12 oz fresh green beans
- 7 Tbsp extra-virgin olive oil
- 4 6oz skin-on salmon fillets
- 1/4 cup fresh lemon juice
- 1 Tbsp chopped fresh flat-leaf parsley
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tomatoes, cut into wedges
- 1/4 cup pitted Nicoise or kalamata olives, halved
Directions:
- Cook the potatoes in salted water until just tender, about 6 minutes. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse to cool. Cut the potatoes in half.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the salmon, skin-side down, and cook 3 to 4 minutes. Turn the fillets and cook until they are no longer translucent but still moist in center, 3 to 4 minutes more. Remove from skillet.
- Whisk together the lemon juice, parsley, mustard, salt, pepper, and the remaining oil in a small bowl. Divide the salmon, potatoes, green beans, tomatoes, and olives evenly among the plates. Drizzle the dressing over each serving. Serve warm or at room temperature.
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