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Silver fork flaking a piece of juicy roasted salmon served with green beans.

Roasted Salmon and Green Beans with Salad

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Aliana Recipes
Tender, flaky fish pairs with blistered green beans and a vibrant blueberry salad in this **roasted salmon and green beans with salad** recipe. The sweet tartness of the balsamic dressing ties the warm roasted elements and cool fresh greens together beautifully.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings:2 people
Course:Dinner
Cuisine:American
Calories:450kcal
Cost:$20
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 fillets wild Alaskan salmon, 1-inch thick Cut into 4 strips
  • 12 oz green beans, trimmed and washed Fresh for best crunch
  • 5 oz super greens mix Or spinach and arugula
  • 1 cup cherry tomatoes Washed and whole
  • 1 cup blueberries Adds tart sweetness
  • ¼ cup olive oil Plus extra for drizzling
  • ¼ cup white balsamic vinegar Milder than dark balsamic
  • 1 tablespoon Dijon mustard Coleman's or similar
  • kosher salt To taste
  • black pepper Freshly cracked
  • flaky sea salt For finishing garnish

Equipment

  • 1 Baking sheet Rimmed
  • 1 Small jar For dressing
  • 1 fish spatula For transferring salmon
  • 1 Large bowl For salad
  • 1 Chef’s knife For slicing

Method
 

  1. Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the vegetables quickly.
  2. Slice the salmon fillets in half lengthwise to create four even strips for faster cooking.
  3. Spread the green beans on a rimmed baking sheet and arrange the salmon strips directly on top.
  4. Combine the greens, cherry tomatoes, and blueberries in a large bowl to prepare the salad base.
  5. Add olive oil, white balsamic vinegar, and mustard to a jar and shake vigorously until emulsified.
  6. Drizzle the salmon and beans with olive oil, then season generously with kosher salt and black pepper.
  7. Roast for 8–10 minutes until the salmon is opaque and flakes easily with a fork.
  8. Remove the salmon to a plate, cover with foil, and switch the oven to broil.
  9. Return the green beans to the middle rack and broil briefly until they develop a light char.
  10. Add the hot green beans to the salad bowl, pour over the dressing, and toss to coat.
  11. Serve the salad on a platter, top with roasted salmon, and finish with flaky salt and pepper.

Nutrition

Serving: 400gCalories: 450kcalCarbohydrates: 18gProtein: 34gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 70mgSodium: 320mgPotassium: 850mgFiber: 6gSugar: 10gVitamin A: 3500IUVitamin C: 35mgCalcium: 80mgIron: 3mg

Notes

Pat the salmon very dry before roasting to ensure it cooks evenly rather than steaming. If you prefer a warmer dish, you can wilt the greens slightly by tossing them with the hot green beans just before serving.