Name: Seared salmon with lemon and dill
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, about 1 inch thick, patted dry; 1 tsp salt; 1/2 tsp black pepper; 2 1/4 tsp extra virgin olive oil; 5 oz green beans, trimmed; 2 cloves garlic, minced; 2 tbsp water; 1 1/2 tbsp lemon juice; 1/4 cup reduced-sodium chicken broth; 1/2 cup fresh dill, chopped

Instructions

Prep 15 min · Cook 10 min

Season the salmon fillet on both sides with half the salt and half the pepper.
Heat half the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down. Cook for 5 minutes, flip, and cook for 3 minutes more until the skin is crispy and the fish reaches its safe temperature. Transfer the salmon to a plate and tent loosely with foil. Done when flakes easily in the thickest part, 145°F.
In the same skillet over medium heat, add the remaining oil and the green beans. Sauté for 2 minutes. Add the garlic and a pinch of the salt. Cook for 1 minute until fragrant. Pour in the water, cover with a lid, and steam for 4 minutes until the beans are tender-crisp. Transfer the beans to the plate with the salmon.
Pour the chicken broth and most of the lemon juice into the same pan over medium-high heat. Simmer for 3 minutes, scraping up any browned bits from the bottom, until the liquid is reduced to about 3 tablespoons.
Remove the pan from the heat. Stir in the chopped dill, the remaining salt, the rest of the pepper, and the last splash of lemon juice. Pour the sauce over the salmon and serve immediately with the green beans.

Nutrition

Ingredients

Instructions

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