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Reda

Pan-Seared Salmon with Lemon Brown Butter and Garlic Green Beans

Quick, restaurant-style salmon: crisp-skinned fillets finished with nutty lemon brown butter and bright garlic green beans for a weeknight showstopper.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lbs salmon fillets skin-on, pin-boned if needed (about 4 fillets)
  • 1 tsp kosher salt divided
  • 1 tsp freshly ground black pepper divided
  • 1 tbsp olive oil
For the Lemon Brown Butter
  • 4 tbsp unsalted butter cut into pieces
  • 1 large lemon zested and juiced (about 2 tbsp juice)
  • 1/4 tsp red pepper flakes optional
For the Garlic Green Beans
  • 1 lb trimmed green beans ends snapped or trimmed
  • 3 cloves garlic minced
  • 1/4 cup sliced almonds toasted
  • to taste salt and pepper for beans
For Finishing
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • large nonstick or stainless steel skillet
  • Small saucepan
  • Tongs
  • Spatula
  • Knife

Method
 

Prep
  1. Pat salmon fillets very dry with paper towels. Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper, pressing gently so seasoning adheres. Let sit at room temperature while you prep the rest, about 10 minutes.
  2. Heat a dry small skillet over medium heat and toast sliced almonds, stirring, until lightly golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.
Cook the salmon
  1. Heat a large skillet over medium-high until hot. Add 1 tbsp olive oil and swirl. Place salmon fillets skin-side down, spacing them so they don't touch. Press gently with a spatula for 10 seconds to prevent curling. Cook without moving until the skin is crisp and golden, 5 to 6 minutes (look for cooked color coming up the sides).
  2. Flip fillets carefully and reduce heat to medium. Cook until an instant-read thermometer inserted into the thickest part reads 125°F for medium (about 2 to 3 minutes more) or longer if you prefer more done. Transfer salmon to a warm plate and tent loosely with foil.
Make the lemon brown butter
  1. While salmon rests, wipe the skillet clean, return to medium heat, and add the 4 tbsp butter. Swirl or stir as it melts; after 3 to 4 minutes the butter will foam and develop brown specks and a nutty aroma — watch closely to avoid burning. Remove from heat and immediately stir in lemon zest, 2 tbsp lemon juice, and 1/4 tsp red pepper flakes (if using). Season with the remaining 1/4 tsp salt and 1/2 tsp pepper. Keep warm.
Cook the garlic green beans
  1. Bring a medium pot of salted water to a boil and add green beans. Blanch for 3 minutes until bright green and just tender, then drain and plunge into ice water to stop cooking, about 1 minute. Drain well. Heat the cleaned skillet over medium, add 1 tsp olive oil, sauté minced garlic 30 seconds until fragrant, add drained green beans and toss 2 to 3 minutes until warmed through. Season with salt and pepper to taste and remove from heat.
Assemble and serve
  1. Divide green beans among 4 plates and place a salmon fillet on each. Spoon lemon brown butter over each fillet and sprinkle toasted almonds and chopped parsley over the beans and fish. Serve immediately with extra lemon wedges if desired.

Notes

Tip: Dry the salmon well and let it come close to room temperature for a crisp skin. Substitution: Use trout fillets in place of salmon, adjusting cook time to thinner fillets. Make-ahead: Toast the almonds and zest the lemon up to 2 days ahead; keep refrigerated. To reheat: Gently warm cooked salmon in a 275°F oven for 8–10 minutes and reheat green beans in a skillet with a splash of water.