Mains Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp chopped rosemary and 1 tsp thyme on a rimmed baking sheet in a single layer, cut side down. Roast in the preheated oven for 25–30 minutes, flipping once halfway, until golden and tender when pierced with a fork.

Prepare lemon-herb butter

While potatoes roast, melt 4 tbs of the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in lemon zest, 1 tbs lemon juice, 1 tbs chopped parsley, 1 tbs chopped dill and the minced garlic. Keep warm on very low heat or set aside covered so it stays liquid. Reserve remaining 2 tbs butter for finishing the salmon.

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper (divide evenly among fillets). Let sit at room temperature for 10 minutes while potatoes continue roasting.

Blanch green beans

Bring 6 cups of water to a rolling boil in a medium pot with a pinch of salt. Add trimmed green beans and blanch for 2 minutes until bright green and slightly tender-crisp. Immediately transfer beans to an ice bath (2 cups ice + cold water) to stop cooking. Drain and set aside.

Pan-sear salmon

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tbs olive oil and let it shimmer. Place salmon fillets skin-side down, pressing gently for 10–15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the cooked portion has moved about two-thirds of the way up the fillet. Flip carefully and add the reserved 2 tbs unsalted butter to the pan. Spoon the melted butter over the tops of the fillets while cooking for 1–2 minutes for medium doneness (internal temperature about 125–130°F / 52–54°C). Adjust time ±1–2 minutes for thickness and preferred doneness. Remove salmon to a warm plate and tent loosely with foil.

Sauté green beans and shallot

In the same skillet used for salmon (wipe excess oil leaving browned bits), add a drizzle (about 1 tbs) of olive oil over medium heat. Add sliced shallot and sauté 1–2 minutes until softened. Add blanched green beans, 1 tsp salt and 1/2 tsp black pepper; toss and sauté 2–3 minutes until heated through and lightly blistered. Finish by tossing in 1 tbs of the lemon-herb butter to glaze the beans; remove from heat.

Finish and plate

Divide roasted potatoes and sautéed green beans among 4 plates. Place a salmon fillet atop or beside the vegetables. Spoon additional lemon-herb butter over each salmon fillet and, if desired, drizzle any remaining butter over the vegetables. Serve with lemon wedges on the side.

Notes and timing

Total cook order: start potatoes first (25–30 min). While potatoes roast prepare butter and blanch beans. Pan-sear salmon and sauté beans just before potatoes finish so everything is hot. Leftovers: refrigerate up to 2 days; reheat gently in oven at 300°F (150°C) to preserve texture.