Roasted Salmon and Green Beans with Salad

Hello and welcome to Djalali Cooks! Today’s recipe is simple, delicious and healthy. It’s a great weeknight dish, especially in the summertime; it’s refreshing and satisfyingly light. Strips of salmon filets roasted on top of green beans; then the green beans get tossed in a salad of greens, blueberries and cherry tomatoes; with a mustard vinaigrette. The delicate roasted salmon is served on top. Super flavorful with tons of great salad texture, this recipe is a winner! Let’s get to it.

Start by preheating the oven to 425 degrees F. I have two wild caught salmon filets that I have sliced in half lengthwise, to make 4 strips of salmon. Spread the green beans out on a sheet tray and lay the salmon strips on top. Set the sheet tray aside.

Everything goes pretty quickly, so while the oven is preheating you can assemble the salad and make the dressing. For the salad, I have a 5 ounce container of a super greens mix. You can use your favorite greens mix for this salad. Then I have cherry tomatoes and blueberries. You can use sliced strawberries or blackberries if you like. Combine the greens, tomatoes and blueberries in a large bowl.

Mustard Vinaigrette

The dressing is super simple: 1/4 cup olive oil, 1/4 cup white balsamic vinegar and one tablespoon of Coleman’s mustard. You can use a smooth Dijon mustard of your choice. Because the white balsamic has a sweetness to it, we don’t have any added sweetener. If you want it a bit sweeter, you can add a drizzle of honey. Add the oil, vinegar and mustard to a jar, screw on the lid and shake until well combined. Set aside.

Just before roasting, drizzle the salmon and the green beans with olive oil. Season with kosher salt and black pepper.

Roast the salmon and green beans for 8-10 minutes, until the salmon is opaque, mostly firm to the touch and flakes easily.

Use a fish spatula to carefully transfer the salmon to a separate plate. Cover with foil or a bowl and set aside. Switch the oven to broil and pop the green beans back in the oven on the middle rack and let the green beans get a little color.

Transfer the green beans to the bowl of salad and pour on the dressing. Toss to combine and coat the veggies in the dressing.

Pour the dressed salad out onto a rectangular serving plate or wide shallow serving bowl. Place the roasted salmon on top of the salad. Sprinkle the salad with flaky finishing salt and some cracked black pepper.

Roasted Salmon and Green Beans with Salad

Use tongs or the fish spatula to scoop salad and a strip of salmon for individual servings.

And that’s it! Really quick and easy Roasted Salmon and Green Beans with Salad. The mustard vinaigrette goes so beautifully with the salmon and the green beans. I love the little bursts of juicy flavor from the blueberries and the cherry tomatoes. All in all a very satisfying and light meal. If you want to try a different version of a salmon/salad combo, try my Simple Baked Salmon Rice Bowl. Thank you for stopping by today, take care and be well! xo Kelly

Key Equipment

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Roasted Salmon and Green Beans with Salad

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – American

By Kelly Djalali – Serves: 2

Prep Time: 10 Minutes – Cooking Time: 15 Minutes – Total Time: 25 Minutes

Simple Roasted Salmon tops a salad of roasted green beans, cherry tomatoes, blueberries and greens tossed with a mustard vinaigrette.

Ingredients

• 2 Wild Alaskan Salmon Fillets, 1/2-1-inch thick in the center
• 12-oz. Bag Green Beans, trimmed and washed
• Kosher Salt and Black Pepper
• 5-oz Container Super Greens, or other Greens Mix
• 1 cup Cherry Tomatoes, washed
• 1 cup Blueberries, washed
• 1/4 cup Olive Oil, plus more for drizzling over fish and green beans
• 1/4 cup White Balsamic Vinegar
• 1 tbsp. Coleman's Mustard, or other Dijon Mustard
• Flaky Finishing Salt and Black Pepper, for garnish

Instructions

1

Start by preheating the oven to 425 degrees F.

2

Slice the two salmon filets in half lengthwise, to make 4 strips of salmon.

3

Spread the green beans out on a sheet tray and lay the salmon strips on top. Set the sheet tray aside.

4

Combine the greens, tomatoes and blueberries in a large bowl.

5

Add the oil, vinegar and mustard to a jar, screw on the lid and shake until well combined. Set aside.

6

Just before roasting, drizzle the salmon and the green beans with olive oil. Season with kosher salt and black pepper.

7

Roast the salmon and green beans for 8-10 minutes, until the salmon is opaque, mostly firm to the touch and flakes easily.

8

Use a fish spatula to carefully transfer the salmon to a separate plate. Cover with foil or a bowl and set aside. Switch the oven to broil and pop the green beans back in the oven on the middle rack and let the green beans get a little color.

9

Transfer the green beans to the bowl of salad and pour on the dressing. Toss to combine and coat the veggies in the dressing.

10

Pour the dressed salad out onto a rectangular serving plate or wide shallow serving bowl. Place the roasted salmon on top of the salad. Sprinkle the salad with flaky finishing salt and some cracked black pepper.

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