Roasted Salmon and Green Beans with Salad

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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.


  • 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



Start by preheating the oven to 425 degrees F.


Slice the two salmon filets 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.


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


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.