Fresh Salmon With Potatoes And String Beans Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper in a large bowl until evenly coated.

Arrange potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, shaking the pan or turning once halfway through, until golden and tender when pierced with a fork.

Season salmon

While potatoes roast, pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Rub 2 tbs olive oil over the top and sides of the fillets. Zest the lemon over the fillets and reserve the lemon for juicing later.

When potatoes have about 8-10 minutes left, heat a large ovenproof skillet (cast iron or stainless steel) over medium-high heat until hot. Place fillets skin-side down in the dry skillet (oil on fillets will prevent sticking). Cook undisturbed 3-4 minutes until the skin is crisp and the fish is cooked about halfway up the sides.

Transfer the skillet to the oven and roast 6-8 minutes more, depending on thickness, until the salmon reaches an internal temperature of 125-130°F (51-54°C) for medium-rare to medium. Remove from oven, squeeze lemon juice over the fillets and let rest 2 minutes.

Blanch beans

Bring a medium pot of salted water to a rolling boil. Add the trimmed string beans and cook 2-3 minutes until bright green and just tender. Prepare a bowl of ice water. Drain the beans and immediately plunge them into the ice water to stop cooking. Drain and pat dry.

In a large skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add 1 minced garlic clove and sauté 30 seconds until fragrant (do not brown). Add the drained beans, 1/2 tsp lemon zest, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss and sauté 1-2 minutes to heat through and coat. Remove from heat.

Check potatoes: if they are done earlier than salmon, keep them warm in the oven turned off but still hot. If they need extra browning, return to oven for 3-5 minutes while salmon rests.

Plate by dividing roasted potatoes and string beans among four plates. Place a salmon fillet on top or beside the vegetables. Spoon any resting juices from the skillet over the salmon and vegetables. Sprinkle chopped parsley and additional lemon wedges on the side for squeezing.

Taste and adjust seasoning with extra salt, pepper or a squeeze of lemon as desired. Serve immediately.