Pan-Seared Salmon with Lemon Butter and Crispy Green Beans
Ingredients
- 4 pieces (6 ounces each)salmon fillets (skin-on)
- 1 poundgreen beans
- 4 tablespoonbutter
- 2lemon
- 3 clovesgarlic
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Trim stem ends from 1 pound green beans.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 lemons in half.
Method
- 01
Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan and cook for 4 minutes without moving, until the skin is crispy and golden.
- 03
Flip salmon carefully and cook skin-side down for another 3 to 4 minutes, until just cooked through and flakes easily. Transfer to a plate.
- 04
In the same skillet, add 1 tablespoon olive oil and the green beans. Season with salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until tender-crisp and lightly browned at the edges.
- 05
Reduce heat to low. Add 4 tablespoons butter and minced garlic to the pan with the green beans. Stir gently for 1 minute until fragrant.
- 06
Squeeze juice from both lemons into the pan, reserving lemon halves. Toss green beans to coat.
- 07
Divide green beans among plates, nestle a salmon fillet on top of each, and drizzle with the lemon-butter sauce from the pan.
Spice Tips
For warmth, add a pinch of red pepper flakes or cayenne to the lemon-butter sauce. A small pinch of smoked paprika on the salmon before cooking adds subtle depth. Fresh dill sprinkled over the finished dish bridges lemon and fish beautifully.
Make sure the pan is very hot before adding salmon so the skin crisps properly. If you like a richer sauce, add an extra tablespoon of butter in step 5.