A bed of beans and veggies is the perfect way to serve this delicious broiled salmon.
My love for salmon is pretty unconditional. It’s delicious, extremely healthy, and super versatile. With so many different ways to season and prepare it, salmon is truly a meal for every season. This broiled salmon over warm butter bean and green bean salad is my latest easy salmon recipe. I have to say it may also be a new all-time favorite.
Partly because of just how versatile salmon is, I sometimes struggle knowing what to serve it with. There are just so many different options, from rice noodles to quinoa and veggies. For this recipe, I decided to try something different. Serving this salmon over a bed of crunchy green beans and creamy butter beans adds fun texture and flavor to this simple salmon recipe. Not to mention that serving anything “over a bed” of something automatically makes it sound (and look) pretty fancy. Never underestimate the power of presentation!
Bring On The Beans
First of all, let’s clear up any confusion you may have about butter beans. It turns out they are the exact same thing as lima beans. What you call them pretty much just depends on the differences between regional dialects.
I live in a part of the country that typically refers to them as lima beans. However, “butter beans” is a very apt description of the unique texture found in these starchy yet creamy beans. With their light, delicate flavor, this texture is really a standout feature of these beans.
That said, I’ve noticed lima beans can be sort of contentious. If you’re really not a fan, feel free to substitute Great Northern or navy beans. Either way, the beans add protein to the dish and pair well with the crunchy beans, sautéed zucchini, and onion in this warm salad, creating a vibrant, texturally interesting meal.
Enough About Beans, Let’s Talk Broiled Salmon
Alright, now that I got my butter bean/lima bean lesson out of the way, it’s time for our feature presentation. I may be pretty proud of my bed of beans, but at the end of the day, this dish wouldn’t be the same without, well, the salmon.
For this recipe, I’ve stuck to a fairly simple salmon preparation to complement the delicate flavors of the beans and veggies. Seasoned with olive oil, garlic, salt, pepper, and whole grain mustard, this delicious salmon boasts a subtle flavor.
This salmon recipe is a go-to cooking method that will pair well with just about anything. Serve this broiled salmon over warm butter bean and green bean salad, or mix things up and pair it with quinoa or your favorite veggies.
Broiled Salmon Over Warm Butter Bean and Green Bean Salad
- 6 ounces salmon cut into 2 filets
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon whole grain mustard
- 1 zucchini cut into 1/4 inch half moons
- 1/4 cup red onion minced
- 1 1/2 cups green beans cut into 1inch pieces
- 15 ounces canned butter beans drained and rinsed
- 1 tablespoon soy sauce low sodium
- Preheat the oven to the low broil setting or 500 degrees. Line a baking sheet with foil and spray with nonstick spray. Place the salmon on to the sheet.
- In a small bowl, combine half the oil, half the garlic, salt, pepper, and mustard. Mix well and brush over the salmon. Bake for 15 minutes, turning the pan half way though cooking. The salmon should be flaky and lightly browned on top.
- While the salmon bakes, heat the remaining oil in a large skillet on medium heat. Once hot, add the zucchini, onion, green beans, and remaining garlic. Cook just until the onions begin to soften, about i minutes. The green beans will still have some crunch. If you prefer a softer bean, you can blanch the beans before cooking. Add the butter beans and cook just until the beans are hot. Stir in the soy sauce.
- Spoon the butter bean mixture into a serving bowl and place the salmon on top. Serve and enjoy!
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Where/when does the lemon come into play? It sounds delicious even to this non fish eater.
Kathleen, I checked with Chef Nichole, who created the recipe. The “Lemon” was not supposed to be in the title. I removed it and now it’s correct. Nichole said she makes this recipe all time and it’s one of her favorites. Enjoy!