Based on a classic French dish, our Lemon Tarragon Salmon with Green Bean Amandine brings haute cuisine home to you! Dust off those chef whites and give yourself those Michelin Stars you deserve.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
340 g
Green Beans
7 g
Tarragon
1 unit
Lemon
28 g
Almonds, sliced
(Contains Tree nuts)
56 g
Onion, chopped
6 g
Garlic
56 g
Spring Mix
½ tsp
Salt*
½ tsp
Pepper*
1 tsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Zest, then juice lemon. Trim green beans. Peel, then mince or grate garlic. Roughly chop tarragon.
Add 8 cups water and 1/2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Drain and return to the same pot, off heat. Season with salt and pepper.
While green beans cook, pat salmon dry with paper towels. Arrange salmon on a lightly oiled, foil-lined baking sheet then brush each fillet with 1/2 tsp oil. Season with salt and pepper. Sprinkle over lemon zest and tarragon. Bake in the middle of the oven, until salmon is cooked through, 10-12 min.**
While salmon bakes, heat a medium non-stick pan over medium. When hot, add 3 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until butter and is browned, 5-7 min. Add almonds, garlic and onions to pan. Cook until fragrant, 2-3 min. Remove from heat. Carefully stir in lemon juice and 1/4 cup water (dbl for 4 ppl), until fully incorporated. Toss in green beans to coat. Season with salt and pepper.
Divide spring mix between plates. Top with green beans, then salmon. Drizzle remaining amandine sauce over top.