Seared Salmon with Sheet Pan Beans and Tomatoes
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Seared Salmon with Sheet Pan Beans and Tomatoes
Category
Seafood
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
- 2 garlic cloves
- 1 lb green beans, trimmed
- 1-pint grape tomatoes
- 1/2 cup pitted kalamata olives
- 1 small red onion, sliced thick
- 2 tablespoons Fustini's Herbs de Provence, olive oil
- Kosher salt and freshly ground black pepper
- 1 1b skinless salmon filet
- 1 tablespoon Fustini's Sicilian Lemon balsamic
Ingredients
Directions
- Heat the oven to 425 degrees F. On a large, rimmed sheet pan toss together the garlic, beans, tomatoes, olives, and onions with 1 tablespoon of olive oil. Season with salt and pepper. Roast vegetables until tender for 12-15 minutes.
- Meanwhile, pat dry and season salmon filets with salt, and pepper. Heat the remaining olive oil in a sauté, pan. When hot, add salmon and cook on each side for 3-4 minutes (depending on the thickness of the filet). Remove from heat and drizzle balsamic on the filet to create a glaze around it. Serve with roasted vegetables.
Recipe Note
Substitute your favorite herb-infused olive oil. You can also substitute 12-Year White balsamic to deglaze your pan. Great with other roasted vegetables like broccoli and carrots. Adapted from womensdaykitchen.com