Fresh Salmon With Potatoes And String Beans Recipe

Pat, season, and rest

Pat salmon fillets dry with paper towels. Brush both sides with 2 tablespoons olive oil. Season skin and flesh with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Zest the lemon over the fillets, then set lemon aside for juice. Let rest at room temperature while you prepare potatoes (10–15 minutes).

Sear and finish

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat until hot. Place salmon skin-side down and sear without moving for 3–4 minutes until skin is crisp and releases easily. Flip carefully and cook 30–60 seconds on the flesh side. Transfer skillet to the preheated oven and roast 4–6 minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium (adjust time for thickness). Remove from oven, squeeze 1/2 of the lemon juice over the fillets and sprinkle with chopped dill. Tent loosely with foil and rest 3–5 minutes before serving.

Prepare and par-cook

Place quartered baby potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 8–10 minutes until fork-tender but not falling apart. Drain well and let steam-dry for 1–2 minutes.

Sauté and roast

While potatoes simmer, heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add par-cooked potatoes, thyme, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Sauté, turning occasionally, until surfaces begin to brown, about 6–8 minutes. Transfer skillet to the same 400°F (200°C) oven as the salmon (or use separate sheet) and roast 8–10 minutes until golden and crisp. If using the same oven-safe skillet as salmon, roast together but place potatoes on a separate sheet if space requires. Remove and keep warm.

Blanch

Bring a medium pot of salted water to a boil. Add trimmed string beans and blanch 2–3 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water) and transfer beans to ice bath immediately to stop cooking. Drain and pat dry.

Sauté with shallot

In a skillet over medium heat, melt 1 tablespoon butter with 1/2 tablespoon olive oil. Add thinly sliced shallot and sauté 1–2 minutes until softened. Add drained string beans, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss and cook 2–3 minutes until heated through and slightly glossy. Finish with a squeeze of 1/2 lemon juice and, if using, 1 tablespoon capers. Taste and adjust seasoning.

Plate: divide warm potatoes and string beans between two plates. Place rested salmon fillet on top or beside the vegetables. Drizzle a teaspoon of olive oil over the salmon and vegetables or spoon any pan juices from the salmon over the fillet. Garnish with extra dill and lemon wedges. Serve immediately.

Serve timing

Start potatoes first (par-cook then brown/roast), blanch beans while potatoes roast, and finish salmon in the oven last so everything is hot together. Total active stovetop time is staggered; coordinate oven time so salmon rests 3–5 minutes while you finish beans.