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Salmon and Green Beans
marie

Salmon and Green Beans

This Salmon and Green Beans recipe brings together perfectly seared salmon and crisp green beans in a bold roasted red pepper sauce enriched with garlic, miso, and anchovy. Fast enough for a weeknight yet elegant enough for guests, it delivers vibrant, restaurant-quality flavor in one satisfying skillet meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Roasted Red Pepper Sauce
  • 1 small red onion peeled and roughly chopped
  • 16 ounces roasted red bell peppers jarred, drained and chopped
  • 1 whole Scotch bonnet or habanero chile seeded if milder heat is desired
  • 4 cloves garlic peeled
Salmon and Vegetables
  • 5 tablespoons olive oil divided
  • 4 fillets salmon about 6 ounces each
  • salt to taste
  • black pepper to taste
  • 8 ounces green beans trimmed and cut into 2-inch pieces
  • 6-8 fillets anchovies oil-packed, finely chopped
  • 1 tablespoon miso paste white or red
For Serving
  • 0.5 cup scallions thinly sliced
  • cooked rice for serving
  • 1 whole lemon cut into wedges

Method
 

  1. Add the red onion, roasted red peppers, chile, and garlic to a food processor or blender. Pulse until coarsely blended, then set aside.
  2. Heat a large skillet over high heat with 2 tablespoons of olive oil until shimmering.
  3. Season the salmon with salt and pepper. Sear skin-side down for about 5 minutes until golden. Transfer to a plate and set aside.
  4. Reduce heat to medium-high. Add 1 tablespoon olive oil, green beans, anchovies, and miso. Stir and mash anchovies until dissolved. Add ½ cup water and simmer for 4–6 minutes.
  5. Add the red pepper mixture, remaining olive oil, and another ½ cup water. Simmer for 5–6 minutes until glossy and slightly reduced.
  6. Nestle the salmon back into the skillet and gently simmer for 6–8 minutes until fork-tender.
  7. Remove from heat, garnish with scallions, and serve over rice with lemon wedges.

Notes

Adjust the chile for desired heat. Anchovies dissolve into the sauce and add savory depth without a fishy taste. Keep the heat gentle once the salmon returns to the pan to avoid drying it out.