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You are here: Home / Seafood / Oven Roasted Salmon With Green Beans, Tomatoes & Basil Recipe

Oven Roasted Salmon With Green Beans, Tomatoes & Basil Recipe

August 3, 2017

This may just be the best “salad and salmon dinner in one” that I’ve ever eaten. First off, the vegetables are great. They’re prepared well and are quite flavorful. Second, the salmon is to die for. It’s flaky and soft and has the best infusion of mustard and olive oil. I was extremely please with this dish and I think you will be too.

Oven Roasted Salmon With Green Beans, Tomatoes & Basil Recipe

The Recipe

This recipe has a lot of moving parts. As I was preparing everything last night, I became a bit overwhelmed. The reason for this was my fault. I didn’t prep everything before I began. I don’t know what I was thinking. The original recipe didn’t go a good job of ordering the steps either. After I was finished, I said to myself that I was going to recreate this recipe the way I would have liked to have seen it. I’ll also offer some advice for making the process super efficient. Rest assured that what you read below is the best it’s going to get. You really shouldn’t have any issues with it at all.

This is a great recipe. It’s extremely filling because of all the different types of vegetables used, not to mention the amount of food you’ll actually be preparing. As I mentioned above, the salmon is just great. The sauce you put on top of it is so easy to make and with the addition of some salt and pepper, it’s divine. There are so many things in this dish, it’s difficult to say what I like best. First is the salmon and then it’s a toss up among the potatoes, green beans and olive vinaigrette. I don’t know – it’s all good.

See also  Cast Iron Roasted Salmon with Red Potatoes & Broccoli Recipe

Ingredients

Serves: 4

For the Vinaigrette

1/4 Cup Lemon Juice
1 Tablespoon Sweet Onion, Minced
2 Teaspoons Capers
1 Teaspoon Pub Style Mustard
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1/4 Cup Extra-Virgin Olive Oil
1/4 Cup Kalamata Olives, Pitted and Sliced
2 Tablespoons Fresh Spearmint, Chopped

For the Salad

1 Pound Red Potatoes, Quartered
Salt
Ground Black Pepper
2 Teaspoons Extra-Virgin Olive Oil
2 Teaspoons Pub Style Mustard
4 6-Ounce Pieces of Skinless Salmon Fillet
3/4 Pound Green Beans, Trimmed
1 Cup Cherry or Grape Tomatoes, Halved
6 Cups Salad Greens
2 Eggs, Hard Boiled and Cut in Quarters
1/4 Cup Fresh Basil, Chopped

Step-by-Step Instructions

Before I go any further, I’d like to thank Dr. Andrew Weil for this recipe. It truly is a great one, even if I did modify it somewhat. I was inspired by Dr. Weil’s creativity and selection of ingredients, so thank you.


Prep the Ingredients

While I didn’t take my usual pictures of all the prepped ingredients, I strongly urge you to go through the ingredient list above and do any amount of work you can. Any time saved at the beginning of the process will help overall later on.

Prepare the Vinaigrette

In a medium sized bowl, add the lemon juice, sweet onion, capers, mustard, salt, pepper, olive oil, olives and spearmint. Mix all these ingredients together well until they are thoroughly combined.

Vinaigrette Ingredients in Bowl

Kalamata Olive Vinaigrette

Set the bowl aside for later use and to let the flavors infuse with one another.

Prepare the Salmon Sauce

In a small bowl, combine the 2 teaspoons of olive oil and 2 teaspoons of pub style mustard. Mix these ingredients together well.

See also  Sweet Shrimp with Rice Noodles in Coconut Sauce Recipe

Mustard Salmon Sauce

Cook the Potatoes

Fill a large pot about half way with water. Then, add 1 teaspoon of salt to it and bring the water to a boil over high heat. When the water is boiling, add the potatoes and reduce the heat to medium-low and let the potatoes cook for 10 minutes.

Cut Red Potatoes

When the potatoes are finished cooking and you can easily push a knife through their centers, use a slotted spoon to remove them from the water and place them in a bowl. Once they are in the bowl, add two tablespoons of the vinaigrette you made previously and toss.


Red Potato Salad

Pre-Heat the Oven

At this point, you can pre-heat your oven to 400 degrees. Also be sure that one rack is in the center position.

Blanch the Green Beans

Using the same water as you did with the potatoes, bring that water back to a boil over high heat. When it’s boiling, add the green beans to it and cook for 4 minutes. When that’s finished, strain the beans in a colander and run them under cold water to stop any cooking that may still be taking place.

Blanched Green Beans

Prep & Cook the Salmon

Spread the salmon mustard sauce over the tops of each piece of salmon and then arrange those pieces in a non-stick or cast iron skillet. Add a few pinches of salt and pepper to the salmon as well.

Prepped Salmon with Mustard Sauce

When that’s done and when the oven is warmed up, add the skillet to it. Cook for exactly 8 minutes and then turn off the heat and remove the salmon from the oven.

See also  Salmon with Orzo, Baby Spinach & Vinaigrette Recipe

Roasted Salmon in Cast Iron Skillet

Toss the Salad Greens

Add the salad greens to a large bowl and add half of the vinaigrette to that bowl as well. Toss these ingredients together and when finished, divide the greens among the plates.

Tossed Salad Greens


Toss the Green Beans

In the same large bowl, add the green beans and the remainder of the vinaigrette. Toss these ingredients and when finished, divide the green beans between the same plates and arrange them on top of the salad greens.

Tossed Green Beans

Plate & Serve

Divide the potatoes among the plates as well as the tomatoes and hard boiled eggs. Then, sprinkle some basil onto each plate and situate the salmon on top of it all. When that’s all done, serve and enjoy.

The Final Salmon & Salad Dish

This dish is huge. As I said, it’s filling and very tasty. This should definitely satisfy and it’s perfect for peak summer because so many of the vegetables used are ripening at the same time. If you do decide to give this recipe a try, let me know how it goes. Thanks for reading!

Roasted Salmon and Green Bean Salad Recipe

Related posts:

  1. Poached Salmon with Green Bean & Radish Salad Recipe
  2. Roasted Salmon, Asparagus & Potatoes with Garlic Butter Recipe
  3. Cast Iron Roasted Salmon with Red Potatoes & Broccoli Recipe
  4. Pan Fried Salmon with Zucchini & Tomatoes Recipe
  5. Honey-Mustard Salmon with Zucchini and Bean Salad

Filed Under: Seafood

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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