Salmon With Green Beans And Lemon Zest Recipes

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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

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

LEMON SALMON WITH LIMA BEANS



Lemon Salmon with Lima Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 lemon, halved
1/2 cup nonfat plain Greek yogurt
3/4 teaspoon paprika
2 teaspoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 teaspoon dried oregano
Pinch of red pepper flakes
1 1-pound bag frozen baby lima beans
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
4 5-ounce skinless center-cut salmon fillets

Steps:

  • Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika. Preheat the broiler. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil. Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl. Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice. Broil until just cooked through, 6 to 8 minutes. Serve with the lima beans and top with the yogurt mixture.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 340, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 81 milligrams, Sodium 655 milligrams, Carbohydrate 25 grams, Fiber 7 grams, Protein 40 grams

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS



Peanut Butter-Glazed Salmon and Green Beans image

This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.

Provided by Kay Chun

Categories     dinner, lunch, quick, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound green beans, trimmed
1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
1 tablespoon minced garlic
3 tablespoons neutral oil, such as safflower or canola
Salt and black pepper
1/4 cup smooth peanut butter (either conventional or natural works)
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled ginger
1/2 teaspoon toasted sesame oil
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped unsalted roasted peanuts (optional)

Steps:

  • Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
  • Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
  • Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
  • Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

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

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.

SWEET & TANGY SALMON WITH GREEN BEANS



Sweet & Tangy Salmon with Green Beans image

I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

4 salmon fillets (6 ounces each)
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound fresh green beans, trimmed

Steps:

  • Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

SALMON PANZANELLA WITH GREEN BEANS



Salmon Panzanella With Green Beans image

A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin C–rich green beans.

Provided by Marge Perry

Categories     Fish     Broil     Quick & Easy     Lunch     Salmon     Green Bean     Spring     Healthy     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 pound salmon fillet, skin removed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 pound green beans, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teasoon red wine vinegar
2 cups cherry tomatoes, halved
1 cup thinly sliced red onion
8 ounce whole-wheat baguette, cut into 1-inch cubes
1/2 cup fresh basil, cut into thin strips

Steps:

  • Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

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

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

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