Salmon
Spice Seared Salmon with Greek Style Green Beans
Preparing this spice-seared salmon recipe is a joy for the senses! Rubbing salmon with spices creates a light, delicious main course. Serve this recipe with roasted potatoes or brown rice. If you have leftover salmon, serve it on top of a simple salad for a satisfying lunch the next day.
Ingredients:
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 4 cloves garlic, chopped
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 tablespoons chopped fresh dill, divided
- ½ teaspoon salt, divided
- 12 ounces green beans, stem ends trimmed (4 cups)
- ¼ cup lemon juice
- 1 pound salmon fillet with skin, cut into 4 portions
- 1 tablespoon baharat spice mix
Directions:
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or foil; coat with cooking spray.
- Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in garlic; cook for 1 minute. Stir in tomatoes, 1 Tbsp. dill, and 1/4 tsp. salt; bring to a boil over high heat. Stir in green beans. Reduce heat to low, cover, and simmer, stirring occasionally, until the beans are tender, 10 to 15 minutes.
- Meanwhile, whisk lemon juice and the remaining 1 Tbsp. oil in a shallow bowl. Dip salmon in the lemon-oil mixture to coat well. Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle with spice mix and the remaining 1/4 tsp. salt. Roast the salmon until it is just opaque in the center, about 10 minutes.
- Divide the green bean mixture among 4 plates, add a piece of salmon, and sprinkle with the remaining 1 Tbsp. dill.