Ingredients
4 salmon fillets (6 oz each)
2 cups green beans, trimmed
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil leaves
1 tsp lemon zest
1 tbsp lemon juice
2 cups cherry tomatoes, halved
1/4 tsp salt
1/4 tsp black pepper
1/4 cup pine nuts or almonds (optional)
1 tbsp nutritional yeast (optional for cheesy flavor)
Instructions
Preheat oven to 400°F (200°C). Toss green beans with 1 tbsp olive oil, salt, and pepper on a baking sheet.
Pat salmon dry; season with salt, pepper, and lemon zest. Heat 1 tbsp oil in a skillet over medium-high heat. Sear salmon for 3-4 minutes per side.
Make pesto: Blend basil, garlic, lemon juice, 2 tbsp olive oil, and nutritional yeast (if using). Adjust seasoning.
Roast green beans for 12-15 minutes. Toss with pesto and cherry tomatoes. Serve salmon over pesto-coated green beans.
Notes
Make pesto ahead and store in water for 1 hour. Use olive oil instead of butter if needed. Add lemon wedges for garnish. Store leftovers in airtight containers for 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Searing/Roasting
- Cuisine: Mediterranean
- Diet: High Protein, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg