Best Salmon With Green Beans And Lemon Zest Recipes

SALMON WITH GREEN BEANS AND LEMON ZEST

Salmon with Green Beans and Lemon Zest image

Cooking in parchment paper is quick, simple, and gives all the flavor without all the fat -- plus easy cleanup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 30m

Number Of Ingredients 6

Ingredients

4 skinless salmon fillets, (6 ounces each)
3/4 pound green beans, trimmed
12 wide strips lemon zest (from 2 lemons)
4 teaspoons capers, rinsed and drained (chopped if large)
Coarse salt and ground pepper
4 teaspoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees. Place salmon fillets in center of four 16-inch-long pieces of parchment. Top with green beans, lemon zest, and capers. Season with salt and pepper and drizzle each with 1 teaspoon oil. Fold parchment into a twist or envelope shape.
Place packets on a rimmed baking sheet and bake until packets are puffed up and salmon is cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 3 g, Protein 40 g

WILD SALMON WITH GREEN SAUCE

Wild Salmon With Green Sauce image

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Provided by David Tanis

Categories dinner, easy, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
Salt and pepper
Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

Steps:

Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 915 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED GREEN BEANS WITH PANCETTA AND LEMON ZEST

Roasted Green Beans With Pancetta and Lemon Zest image

This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. Green beans are delicious roasted at a high temperature and take just 15 minutes to cook, which particularly important on Thanksgiving when oven space is precious. Trim the green beans ahead of time, and this dish will come together in a flash. Many grocery stores sell packages of diced pancetta, a shortcut that makes this recipe a cinch. If you're dicing the pancetta yourself, make sure to chop it very finely so it roasts in time with the green beans. (This recipe is easily halved: Simply cut the quantities in half and roast all the green beans on one sheet pan. The cooking time will remain the same.)

Provided by Lidey Heuck

Categories vegetables, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds green beans, trimmed
1 (4-ounce) package diced pancetta
4 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper
Zest and juice of 1 lemon

Steps:

Heat the oven to 400 degrees and position the oven racks in the lower and top thirds of the oven. Divide the green beans and pancetta evenly between two sheet pans. Drizzle each sheet pan with 2 tablespoons olive oil, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, and roast for 10 minutes. Toss, switch racks, and roast for 5 to 10 more minutes, until cooked to your liking.
Sprinkle with the lemon juice. Season with salt to taste, toss, and transfer to a serving platter. Garnish with the lemon zest and serve hot or warm.

LEMON GREEN BEANS

Lemon Green Beans image

With a touch of lemon zest and juice, these green beans will take center stage.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

Ingredients

1 lemon
Salt
1 pound trimmed green beans
1 1/2 tablespoons olive oil

Steps:

Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Nutrition Facts : Calories 78 g, Fat 5 g, Protein 2 g