Ingredients:

  • 2 (6 oz / 170g each) Salmon fillets, skin on (preferred) or skinless
  • 1 tbsp (15 ml) Olive oil (for searing)
  • ½ tsp (2.5g) Kosher Salt
  • ¼ tsp (1.25g) Freshly cracked Black Pepper
  • 8 oz (225g) Fresh Green Beans (ends trimmed)
  • 1 tbsp (15 ml) Olive oil (for beans)
  • 2 cloves Garlic, minced
  • Pinch of Kosher Salt (for beans)
  • ¼ cup (60g) High-quality Basil Pesto
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • Zest of ½ medium Lemon
  • 1 tbsp (15 ml) Water (or dry white wine)

Instructions:

  1. Prep Ingredients (Mise en Place): Pat salmon fillets dry thoroughly and season all sides with salt and pepper. Trim green beans and mince garlic.
  2. Start the Green Beans: Heat 1 tbsp oil in a small saucepan over medium-high heat. Add the trimmed green beans and a pinch of salt. Sauté, stirring occasionally, for 5-7 minutes until tender-crisp and slightly charred.
  3. Add Flavour to Beans: Add the minced garlic to the beans during the last 60 seconds of cooking, stirring continuously to prevent burning. Remove the beans from heat and set aside, keeping them warm.
  4. Heat the Skillet: Place the large heavy skillet over high heat for 2 minutes. Add 1 tbsp olive oil and wait until the oil is shimmering but not smoking fiercely.
  5. Sear the Skin: Carefully place the salmon fillets skin-side down into the hot skillet. Reduce the heat immediately to medium-high. Do not move the fillets for 4 minutes to develop the crust.
  6. Flip and Finish: After 4 minutes, flip the salmon. Cook flesh-side down for 2-3 minutes, or until the thickest part flakes easily (internal temperature 145°F / 63°C). Remove the salmon from the pan and rest it on a plate.
  7. Make the Pesto Sauce: Reduce the heat to low. To the same skillet, add the pesto, lemon juice, water (or wine), and lemon zest. Stir quickly for about 30 seconds until the sauce is just warmed through and slightly emulsified. Do not boil.
  8. Plate and Serve: Place the crispy green beans on plates. Top with the rested salmon fillets. Spoon the warm lemon-pesto sauce generously over the salmon fillets and serve immediately.