Packed with healthy fats and nutritious veggies this baked salmon with green beans and roasted pepper salsa is a delicious and healthy recipe that you can make in less than 30 minutes. You have the rich flavors of salmon, the vibrant freshness of roasted pepper salsa, and the nutrient-packed goodness of spinach joining up for an amazingly satisfying meal.
We’re going to start with a medium-sized pan half filled with water to blanch our green beans. Season the water with salt. Once it starts boiling, drop the green beans in for 2–3 minutes, and then immediately transfer them to a bowl of cold water. This stops the cooking process and preserves their vivid color and texture.
You always want to start frying salmon skin side down. The meat is very tender and dries quickly. So heat up a pan for a minute or so and then turn the gas low. Put the salmon in for 3–4 minutes until it becomes crispy. Move it to a preheated oven set at 180°C (356°F) to cook on the other side. This ensures it reaches a perfect flaky texture.
For the second stage of cooking the beans, you’ll need a hot pan and a drizzle of oil. Flash fry the crushed garlic first for 2 to 3 seconds to infuse the oil before adding be beans. Sauté for 1–2 minutes, to enhance their flavor and give them a nice crunch.
Roasted Pepper Salsa with Spinach
For the roasted pepper salsa, finely chop roasted bell peppers and baby spinach. Combine them in a bowl and season with salt, pepper, and a drizzle of olive oil. Mix everything together to create a flavorful and colorful salsa that complements the salmon beautifully.
Once the salmon is cooked to perfection, serve alongside the roasted pepper salsa and sautéed green beans. The combination of the tender baked salmon, the fresh and zesty salsa, and the nutritious spinach creates a harmony of flavors that will leave you craving more.
Please find the detailed recipe for this baked salmon with green beans and roasted pepper salsa below.
Baked Salmon with Green Beans and Roasted Pepper Salsa
Ingredients
- 180 g salmon fillet
- 150 g green beans
- 1/4 garlic
- 15 g butter
- 15 leaves baby spinach
- 1 roasted bell pepper
- vegetable oil
- 1 tsp olive oil
- salt
- pepper
Instructions
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Blanch the green beans (cook for 2-3 minutes in boiling water then place in cold water).
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Let a pan heat up really well, then turn the gas low and place the salmon fillet skin side down. Cook for 3 to 4 minutes, until it becomes crispy. Then flip it over and cook for 8-10 minutes in a preheated oven at 180°C (356°F).
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Drizzle a bit of oil in a hot pan and fry the crushed garlic for 2-3 seconds. Add the blanched green beans and cook for 1-2 minutes.
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For the salsa, finely chop the roasted bell pepper and baby spinach, then season with salt, pepper, and olive oil.
Notes
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