Salmon and Green Beans

Salmon and Green Beans is the kind of dinner that feels both nourishing and exciting—fast enough for a busy weeknight, yet elegant enough to serve when you want to impress. This recipe brings together tender, perfectly seared salmon fillets and crisp green beans, all coated in a deeply flavorful roasted red pepper sauce with hints of garlic, miso, and anchovy for savory depth. It’s bold without being heavy, vibrant without being complicated. If you’re looking for a wholesome meal that delivers restaurant-level flavor using simple techniques, this Salmon and Green Beans recipe is exactly what you need.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Weeknight-Friendly: Ready in under 40 minutes, from prep to plate, with no complicated techniques.
• Big, Bold Flavors: Roasted red peppers, miso, anchovies, and chile create a rich, savory sauce that tastes slow-cooked.
• Nutritious & Balanced: High-protein salmon, fiber-rich green beans, and heart-healthy olive oil make this a satisfying, well-rounded meal.
• One-Pan Comfort: Everything comes together in a single skillet, which means less cleanup and more flavor concentration.
• Impressive Yet Approachable: It looks and tastes special enough for guests, but it’s simple enough to make anytime.

This version stands out thanks to its layered sauce: sweet roasted peppers, umami-packed miso and anchovies, and a touch of heat that complements the salmon beautifully.

Ingredients Needed

For the Roasted Red Pepper Sauce

• 1 small red onion, peeled and roughly chopped (about 1 cup)
• 1 (16-ounce) jar roasted red bell peppers, drained and chopped (about 1½ cups)
• 1 Scotch bonnet or habanero chile, seeds in or out depending on your heat preference
• 4 garlic cloves, peeled

For Cooking the Salmon and Vegetables

• 5 tablespoons olive oil, divided
• 4 salmon fillets (about 6 ounces each), skin on or off
• Salt and freshly ground black pepper, to taste
• 8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups)
• 6 to 8 oil-packed anchovies, finely chopped or mashed
• 1 tablespoon white or red miso, for deep umami flavor

For Serving

• ½ cup thinly sliced fresh scallions
• Cooked rice, for serving
• 1 lemon, cut into wedges

Each ingredient plays a role: the anchovies melt into the sauce for savory richness, while miso adds depth without overpowering the dish.

How to Make Salmon and Green Beans

Step 1: Prepare the Red Pepper Sauce Base

Add the chopped red onion, roasted red peppers, chile, and garlic to a food processor or blender. Pulse until the mixture is coarsely blended—not completely smooth. This texture gives the sauce body and prevents it from tasting flat. Set aside.

Step 2: Heat the Skillet

Place a large (10-inch) cast iron or heavy nonstick skillet over high heat. Add 2 tablespoons olive oil and allow it to heat until shimmering. A hot pan ensures the salmon sears properly instead of steaming.

Step 3: Sear the Salmon

Carefully place the salmon fillets into the skillet, skin-side down if using skin-on fillets. Season lightly with salt and black pepper. Let the salmon cook undisturbed for about 5 minutes, until the underside is golden and releases easily from the pan. Transfer the salmon to a plate, skin-side up, and set aside. This initial sear locks in moisture and flavor.

Step 4: Build Flavor with Green Beans

Reduce the heat to medium-high and add 1 tablespoon olive oil to the same skillet. Add the green beans, anchovies, and miso. Stir frequently, using a spatula to mash the anchovies until they dissolve into the oil and coat the beans. Pour in ½ cup water, bring to a simmer, and cook for 4–6 minutes, until the green beans are bright green and just beginning to wrinkle.

Step 5: Add the Red Pepper Sauce

Lower the heat to medium and pour the prepared red pepper mixture into the skillet. Add another ½ cup water along with the remaining 2 tablespoons olive oil. Stir well and let the sauce simmer for 5–6 minutes, until slightly reduced and glossy. You’ll know it’s ready when the oil and sauce gently pool toward the center. Taste and adjust seasoning with salt and pepper if needed.

Step 6: Finish Cooking the Salmon

Using a wooden spoon, create shallow divots in the sauce and green beans. Nestle the salmon fillets back into the skillet, skin-side up. Simmer gently for 6–8 minutes, until the salmon is fork-tender and the sauce has thickened slightly. Avoid boiling to keep the salmon tender.

Step 7: Garnish and Serve

Remove from heat and sprinkle generously with sliced scallions. Serve the salmon and green beans over warm rice, spooning plenty of sauce on top. Finish with fresh lemon wedges for squeezing just before eating.

Serving and Storage Tips

• Serving Ideas: This dish pairs beautifully with steamed jasmine rice, brown rice, or even quinoa. For a lighter option, serve it with crusty bread to soak up the sauce.
• Presentation Tip: Spoon the sauce onto the plate first, then place the salmon on top for a restaurant-style look.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat with a splash of water to loosen the sauce. Avoid microwaving at high power, as it can dry out the salmon.

Helpful Notes

• Heat Level: Adjust the chile to your tolerance—remove seeds for milder heat or use only half if sensitive to spice.
• No Anchovy Worries: Anchovies dissolve completely and won’t taste “fishy.” They simply enhance the savory depth.
• Salmon Doneness: For best results, remove the pan from heat as soon as the salmon flakes easily with a fork.
• Sauce Consistency: The sauce should be spoonable and glossy, not thick like paste. Add a splash of water if needed.

Conclusion

This Salmon and Green Beans recipe is proof that healthy dinners don’t have to be boring or bland. With its bold roasted red pepper sauce, tender salmon, and perfectly cooked green beans, it delivers comfort, nutrition, and impressive flavor all in one pan. Whether you’re cooking for your family or hosting guests, this dish hits the sweet spot between effortless and elegant.

If you try this recipe, don’t forget to leave a comment and a star rating below—it really helps others discover it. Share your creation on Pinterest or Facebook, and let us know: did you tweak the spice level or try a different side? We’d love to hear how you made it your own!

Frequently Asked Questions (FAQ)

Can I use frozen salmon for this recipe?

Yes, just make sure it’s fully thawed and patted dry before cooking to ensure a good sear.

Is this Salmon and Green Beans recipe gluten-free?

Yes, it’s naturally gluten-free as long as your miso is certified gluten-free.

Can I substitute another vegetable for green beans?

Absolutely. Broccoli florets, asparagus, or snap peas all work well with the sauce.

Why did my sauce split or look oily?

This usually happens if the heat is too high. Lower the heat and stir gently to bring the sauce back together.

Is this recipe freezer-friendly?

The sauce freezes well, but cooked salmon is best enjoyed fresh. For best texture, store leftovers in the fridge instead of freezing.