Pan Seared Salmon and Haricot Verts Potato Salad Recipe

Name: Pan Seared Salmon and Haricot Verts Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces olive oil; Six 5-to-6-ounce salmon fillets; 1 tablespoon salt; 1 teaspoon ground pepper; 2 whole lemons; 2 ounces grapeseed oil; 1 cup peeled and small-cubed Yukon gold potatoes; 1/2 cup thin-sliced red onion; 2 cups fresh haricot verts; 1 tablespoon minced garlic; 1 ounce apple juice; 1 ounce lemon juice; 1 ounce stone ground mustard; 2 tablespoons butter

Servings: persons

2 ounces olive oil
Six 5-to-6-ounce salmon fillets
1 tablespoon salt
1 teaspoon ground pepper
2 whole lemons
2 ounces grapeseed oil
1 cup peeled and small-cubed Yukon gold potatoes
1/2 cup thin-sliced red onion
2 cups fresh haricot verts
1 tablespoon minced garlic
1 ounce apple juice
1 ounce lemon juice
1 ounce stone ground mustard
2 tablespoons butter

1
For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm.
2
Sprinkle the salmon with the salt and pepper, and then add to the pan.
3
Sear the salmon on first side until browned, 3 to 4 minutes.
4
Then flip the fillets and repeat the process, reducing the heat to medium for the second side.
5
Fish will be medium at this stage.
6
Finish in the oven for additional desired cooking.
7
Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
8
For the salad: Add the grapeseed oil to a saute pan over high heat and allow to warm.
9
Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes.
10
Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium.
11
Cook until beans have softened, a final 3 minutes.
12
Remove from the heat and stir in the butter.
13
Serve the salad in center of the plate.
14
Top with the salmon and drizzle with the vegetable pan sauce.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounces olive oil, Six 5-to-6-ounce salmon fillets, 1 tablespoon salt, 1 teaspoon ground pepper, and more.

Yes, Pan Seared Salmon and Haricot Verts Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Seared Salmon and Haricot Verts Potato Salad

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