Pan-Seared Salmon with Lemony Green Beans

Flaky pan-seared salmon seasoned to perfection, served alongside vibrant green beans tossed with garlic and a bright lemon dressing, making for a balanced and delicious meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $6.96/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein
• Kosher
• Halal

Tags

• fresh
• healthy
• quick

Ingredients

• 3 salmon fillets (6-ounce, skin on or off)
• 1 tablespoon olive oil
• 0.25 teaspoon garlic powder
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 cup quick-cook quinoa
• 12 ounce fresh green beans (trimmed)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 clove garlic (minced)

Instructions

1. Season the salmon fillets with garlic powder and black pepper. Cook the quick-cook quinoa according to package directions.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place the salmon, skin-side down if applicable, in the skillet and cook for 4-6 minutes per side, or until cooked through and flaky.
3. While the salmon cooks, bring a small pot of lightly salted water to a boil. Add the fresh green beans and blanch for 2-3 minutes until bright green and tender-crisp. Drain well.
4. In a separate bowl, toss the blanched green beans with 1 tablespoon lemon juice and minced garlic.
5. Serve the pan-seared salmon with the cooked quick-cook quinoa and lemony green beans.

Notes

For extra flavor, fresh dill or parsley can be added to the green beans.

Nutrition (per serving)

• Calories: 485
• Protein: 37.1 g
• Carbohydrates: 38.4 g
• Fat: 20.3 g
• Fiber: 7.5 g
• Sodium: 180 mg
• Saturated Fat: 3.5 g
• Sugar: 3.1 g
• Cholesterol: 90 mg