Based on a classic French dish, this zesty, fragrant salmon, fresh green beans and baby greens, all covered in a buttery almond sauce, brings haute cuisine to your home! Dust off those chef whites and give yourself the Michelin stars you deserve.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
Almonds, sliced(ContainsTree Nut/Noix)
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 (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 green beans 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, skin-side down. Brush each fillet with 1/2 tsp oil. Season with salt and pepper. Sprinkle with lemon zest and tarragon. Bake salmon in the middle of the oven until 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 is browned, 5-7 min. Add almonds, garlic and onions to the pan. Cook, stirring often, until fragrant, 2-3 min. Remove the pan from heat. Carefully stir in lemon juice and 1/4 cup water (dbl for 4 ppl) until fully incorporated. Add green beans and spring mix. Season with salt and pepper, to taste, then toss to coat.
Carefully remove salmon skin, then discard. Divide green beans and spring mix between plates. Top with salmon. Drizzle remaining amandine sauce in the pan over top.