Roasted Salmon with Garlic-Brown Butter Green Beans
Ingredients
- 4 piecessalmon fillets (6 ounces each, skin-on)
- 1½ poundsgreen beans
- 4 tablespoonsbutter
- 4 clovesgarlic
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonsolive oil
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the stem ends from 1.5 pounds green beans.
- 03
Cut 1 lemon into wedges.
Method
- 01
Preheat oven to 425°F. Pat salmon fillets dry with paper towels, season both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place skin-side down on a parchment-lined baking sheet.
- 02
Toss green beans with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread on the baking sheet around the salmon.
- 03
Roast for 12–14 minutes, until the salmon is opaque and flakes easily with a fork, and the green beans are tender-crisp.
- 04
While the salmon and beans roast, melt 4 tablespoons butter in a small skillet over medium heat, stirring often, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant. Watch carefully to avoid burning.
- 05
Transfer the roasted salmon and green beans to a serving platter. Drizzle the brown butter and garlic over everything. Squeeze fresh lemon juice over the top and serve immediately.
Brown butter can burn quickly—keep the heat at medium and stir constantly. The salmon skin crisps beautifully against the parchment. Leftovers keep refrigerated for up to 2 days and are excellent cold or gently reheated.