Lemon Dill Cream Salmon with Garlic Green Beans

Présenté par

raddar team

Serving

Preparation

15 minutes

Cooking time

25 min

This meal comes together in one oven and one skillet, keeping cleanup minimal while the creamy dill sauce does all the heavy lifting on flavour. Everything finishes at the same time, so there’s no juggling or cold food waiting on the table.

Ingredients

For the Salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
Zest of 1 large lemon

For the Lemon Dill Cream Sauce

2 tbsp unsalted butter
2 garlic cloves, minced
½ cup heavy cream
1 tbsp white wine vinegar
3 tbsp fresh dill, chopped (plus extra for garnish)
Zest of ½ lemon
¼ tsp salt
¼ tsp black pepper

For the Garlic Green Beans

1 lb fresh green beans, trimmed
2 tbsp olive oil
3 garlic cloves, minced
½ tsp salt
¼ tsp red pepper flakes (optional)
Juice of ½ lemon

Steps

Preheat your oven to 400°F and line a large baking sheet with foil. While the oven heats, trim your green beans and mince all your garlic for both the beans and the sauce — get it all done at once.
Pat the salmon fillets dry with paper towels, then rub them with olive oil, salt, pepper, and lemon zest. Place them skin-side down on one half of the prepared baking sheet.
Toss the green beans with olive oil, minced garlic, salt, and red pepper flakes directly on the other half of the baking sheet. Spread them into a single layer.
Slide the baking sheet into the oven and roast for 18 to 20 minutes, until the salmon flakes easily with a fork and the green beans are tender with lightly caramelised edges.
While the salmon and green beans are roasting, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 1 minute, stirring, until fragrant but not browned.
Pour in the heavy cream and white wine vinegar. Stir to combine and let the sauce simmer gently over medium-low heat for 4 to 5 minutes, until it thickens slightly and coats the back of a spoon.
Remove the sauce from the heat and stir in the fresh dill, lemon zest, salt, and pepper. Taste and adjust seasoning if needed. Keep warm on the lowest heat setting, stirring occasionally.
When the baking sheet comes out of the oven, squeeze lemon juice over the green beans and give them a quick toss.
Plate each salmon fillet, spoon the warm lemon dill cream sauce generously over the top, and serve the green beans alongside. Scatter extra fresh dill over everything and bring it straight to the table.

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