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
- 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
- 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.
- Drain potatoes and green beans and place in a large bowl. Sprinkle with vinegar and set aside.
- 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.
- Add scallions, basil, and olive oil to potatoes and green beans. Taste for seasoning and add more vinegar, salt and pepper to taste.
- 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.