Baked Salmon with Green Beans & Roasted Pepper Salsa
A simple, flavorful baked salmon served with garlicky green beans and a bright roasted pepper and spinach salsa.
Equipment
- Large Pot
- Large bowl (for ice bath)
- Oven-safe frying pan or baking dish
- Small sauté pan
- Knife
- Cutting Board
- Tongs or spatula
- Measuring Spoons
Ingredients
- 180 g salmon fillet
- 150 g green beans
- 1/4 head garlic crushed
- 15 g butter
- 15 leaves baby spinach finely chopped for salsa
- 1 roasted bell pepper finely chopped for salsa
- vegetable oil for frying
- 1 tsp olive oil for salsa
- salt to taste
- pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Blanch the green beans for 2–3 minutes until bright and tender-crisp, then transfer them to a bowl of ice water to stop cooking; drain and set aside.
- Preheat the oven to 180°C (356°F). Pat the salmon dry and season both sides with salt and pepper.
- Heat an oven-safe frying pan over high heat with a little vegetable oil until very hot. Reduce the heat to low, place the salmon skin-side down and cook 3–4 minutes until the skin is crispy.
- Transfer the pan to the preheated oven and bake the salmon 8–10 minutes, or until cooked through to your liking; remove and keep warm.
- In a small sauté pan, heat a little vegetable oil over medium-high heat. Add the crushed garlic and fry briefly (about 2–3 seconds) until fragrant—do not burn.
- Add the blanched green beans to the garlic pan with the butter and toss for 1–2 minutes to heat through and coat; season with salt and pepper to taste.
- For the salsa, finely chop the roasted bell pepper and baby spinach; mix with 1 tsp olive oil and season with salt and pepper.
- Serve the baked salmon with the garlicky green beans and spoon the roasted pepper and spinach salsa on top or alongside.
Notes
- Blanching keeps green beans bright and crisp.
- Do not burn the garlic; fry only briefly.
- Use an oven-safe pan to finish the salmon in the oven.
- Adjust salt and pepper to taste.