Pan Seared Salmon with Vinaigrette
with green bean and mushroom saute
Simple and fresh, the flavors of the salmon and vegetables shine in this quick weeknight meal with a lemon-herb vinaigrette. We like the green beans to retain a little crunch, but cook the saute until the mushrooms and green beans are cooked to your liking.
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Ingredients
Pan Seared Salmon:
- Lemons - 1 , wedges
- Salmon - 1 lb
- Oil, cooking - 1 Tbsp
Lemon Vinaigrette:
- Mustard, Dijon - 2 tsp
- Vinegar, red or white wine - 2 Tbsp
- Lemon zest - 1 tsp
- Oil, olive - 3 Tbsp
Green Bean and Mushroom Saute:
- Green beans - 1 lb , trimmed
- Mushrooms, brown - 12 oz , sliced (look for pre-sliced to save time)
- Oil, cooking - 1 Tbsp
- Capers - 2 Tbsp , drained and rinsed
Prep
- Make vinaigrette - Whisk together mustard, vinegar, and lemon zest. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Green beans - Trim and chop into 1” / 2.5 cm pieces. (Can be done up to 5 days ahead)
- Mushrooms / Lemons - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Salmon - Rinse and pat dry. Season with some salt and pepper.
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Make
- Heat a non-stick pan or skillet over medium-high heat. Add cooking oil (portion for the saute) and then mushrooms and green beans to heated oil. Saute until mushrooms are golden brown and green beans are tender, 5 to 6 minutes. Drain and rinse capers and then add to vegetables. Cook for 1 minute more. Season with some salt and pepper and set aside.
- Return pan to heat and add cooking oil (portion for the salmon) and then salmon to heated oil. Sear on each side until salmon is cooked through and flakes easily with a fork, 6 to 8 minutes total.
- Serve salmon with vegetable saute and lemon wedges on the side. Drizzle both salmon and veggies with balsamic vinaigrette just before serving. Enjoy!
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