Name: Pan-seared salmon with lemon-dill glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz wild-caught salmon fillet, patted dry, 1 inch thick; 3.5 oz red potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tsp honey; 1 1/2 tsp lemon juice; 1/2 cup fresh dill, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp water

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt and pepper. Roast until tender and golden, about 20 minutes.
In a small bowl, whisk the honey, lemon juice, chopped dill, and a pinch of salt. Place green beans in a microwave-safe dish with the water, cover, and microwave for 3 minutes until tender-crisp. Leave covered until ready to serve.
Season the salmon on both sides with the remaining salt and pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down and press gently with a spatula for 10 seconds. Cook until the skin is crisp and flesh is opaque two-thirds of the way up the side, about 5 minutes. Flip and cook until the salmon flakes easily at the thickest part, about 2 minutes. Done when flakes easily, 145°F.
Transfer the salmon to a plate. Reduce the skillet heat to low and pour in the honey-lemon mixture. Simmer for 45 seconds until syrupy, then spoon over the salmon. Serve alongside the roasted potatoes and steamed green beans.

Nutrition

Ingredients

Instructions

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