Grilled Salmon with Green Bean and Lemon Butter

Instructions

1. 1

   Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper. Set aside at room temperature for 10 minutes.

   Tip: Patting the salmon dry ensures a crispier skin when grilling.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place salmon skin-side down and cook for 5-6 minutes without moving it until the skin is crispy and golden.

   Tip: Resist the urge to move the salmon around; this helps develop that desirable crispy skin.

3. 3

   Flip the salmon gently and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.

   Tip: Salmon continues cooking slightly after removal, so avoid overcooking.

4. 4

   In the same skillet, add 1 tablespoon butter and the sliced shallot. Sauté for 2 minutes until softened and fragrant.

5. 5

   Add trimmed green beans to the skillet along with minced garlic. Stir-fry for 4-5 minutes until the beans are tender-crisp with light browning on the edges.

   Tip: Keep the heat high to achieve a slight char on the green beans for better flavor.

6. 6

   Season the green beans with a pinch of salt and pepper, then push them to the side of the skillet. Add fresh thyme sprigs and the remaining 2 tablespoons of butter.

7. 7

   Once the butter is melted and foaming, add fresh lemon juice and lemon zest, stirring to create a cohesive sauce. Taste and adjust seasoning as needed.

   Tip: The lemon butter brings brightness and richness that ties the dish together perfectly.

8. 8

   Plate the green beans and drizzle with the lemon butter sauce. Top each portion with a salmon fillet and garnish with an extra lemon wedge and fresh thyme.

   Tip: Serve immediately while the salmon is still warm and the sauce is at its most flavorful.