Cold Roast Salmon With Green Bean Salad
Ingredients
The salmon
-
3¾
lb.
whole side of salmon
-
7
Tbsp.
extra-virgin olive oil
-
4
tsp.
kosher salt
-
½
tsp.
crushed red pepper flakes
-
¼
cup
fresh lemon juice
-
Flaky
to taste
sea salt
-
Lemon wedges
for serving
The salad
-
2
lb.
green beans
-
1
bunch
radishes
-
1
cup
coarsely chopped salted roasted pistachios
Optional sauces
-
Lemony Yogurt Sauce
-
Grilled Serrano Salsa Verde
Instructions
- Preheat the oven to 300°F.
- Rub the salmon with olive oil, season with black pepper, kosher salt, and red pepper flakes, then roast for 20–25 minutes until cooked through.
- While the salmon roasts, whisk together lemon juice, olive oil, kosher salt, and red pepper flakes for the salad dressing.
- Smash the green beans in a resealable bag with a rolling pin, then toss with the dressing and let sit for at least 1 hour.
- Slice radishes and chill in ice water until ready to serve.
- Before serving, drain radishes and mix with marinated green beans and pistachios, adjusting seasoning as needed.
- Transfer the salmon to a platter, drizzle with oil, lemon juice, and sprinkle with sea salt. Serve with lemon wedges and optional sauces.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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