Salmon with Brown Butter, Almonds and Green Beans
- 4 tablespoons unsalted butter
- 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
- 1 pound green beans, trimmed and halved crosswise
- 1/4 cup sliced almonds
- 2 tablespoons capers
Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates.
Meanwhile, fill a second skilled with 1/2 inch of water, bring to a boil and add 1/4 teaspoon salt. Add the green beans, cover, and steam until just tender, 4 to 5 minutes; drain and transfer to plates.
Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown (but not burned), 2 to 3 minutes. Stir in the capers. Spoon over the fish and green beans.
What you’re seeing is not a mistake. This meal (or most of it) got scratched. There were no fresh green beans available at the grocery this week, so I opted for another delicious green, asparagus. I followed the same salmon recipe more or less, but here’s the updated asparagus recipe via Big Oven:
Parmesan Roasted Asparagus
- 2 1/2 pounds fresh asparagus
- 2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan Cheese
- 1 large lemon
Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
So here were my real ingredients last night:
The recipe was once again, easy to follow. The only time I really had to think was timing the asparagus in the over versus the salmon on the stovetop. Besides that, it was mostly watching and waiting.
I love the flavor from the roasted asparagus. It was the perfect taste. You still got all the asparagus flavors with a touch of seasoning. I burned the tips slightly and it gave a great crunchy taste. The lemon also added the perfect amount of sour.