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Seared Salmon with Potato-Green Bean Salad

Active Time: 30-35 minutes / Cook Time: 15-18 minutes / Total Time: 30-35 minutes

Serves 2 with leftovers for lunch

Seared Salmon with Potato-Green Bean Salad.JPG


  • 4 (6 oz.) boneless, skinless salmon fillets (preferably center-cut)
  • 1 tablespoon coconut oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 1 lb. red potatoes, well-scrubbed and quartered
  • 2 teaspoons fine sea salt
  • ½ lb. green beans, stems trimmed and cut into 2” pieces
  • 1 tablespoon cider or red wine vinegar
  • ¼ cup sliced scallion (from about 3-4 scallions)
  • 2 tablespoons chopped basil
  • 2 tablespoons extra virgin olive oil


  1. Bring a large saucepan of water to a boil. Add 2 teaspoons fine sea salt and then the potatoes. Cook until almost tender, about 8 minutes. Add green beans and cook one minute.
  2. Drain potatoes and green beans and place in a large bowl. Sprinkle with vinegar and set aside.
  3. Sprinkle salmon fillets evenly with ½ teaspoon salt and pepper. Heat coconut oil in a large skillet over medium-high heat. When shimmering, add salmon flesh-side down and cook 2-3 minutes, or until fish releases easily from the pan. Gently flip and cook another 2-3 minutes, or to desired doneness. Remove from heat and cover with foil to keep warm.
  4. Add scallions, basil, and olive oil to potatoes and green beans. Taste for seasoning and add more vinegar, salt and pepper to taste.
  5. Serve ¼ of the potato salad with 1 fillet per person. Gently flake remaining fillets and add to remaining salad. Package in airtight containers for lunches tomorrow. This salad is great cold, room temperature, or slightly warmed.