Salmon with Lemony Green Beans
Yield 4 servings
- 4 salmon filets
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon canola oil
- 3 tablespoons unsalted butter, divided
- 2 cups fresh green beans, trimmed
- 2 lemons, sliced
- 2 tablespoons honey
- Italian parsley for garnish (optional)
- Kosher salt and cracked black pepper, to taste
Season each salmon fillet with lemon pepper on both sides. Heat a large skillet over medium high heat; add the oil and swirl to coat. Add the salmon (skin side down) cooking for 3-5 minutes on each side until cooked through.Transfer to a plate.
Melt 1 tablespoon butter in the same skillet and add the trimmed green beans to the pan. Saute for a few minutes until bright green and tender. Remove from the pan and set aside. Add another tablespoon of butter and place the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the salmon and butter. Remove the lemons from the pan and set aside. Stir in remaining pat of butter and honey and whisk to combine.
For servings: Place salmon and beans on plate garnish with caramelized lemons and drizzle with honey butter sauce from the skillet.