Chef Ming's Pan Seared Salmon with Braised Greens and Beans
3-4 Min
Prep & Cook
420 Cal
Calories per serving
Serves 4
Four Servings
Overview
Cooking for yourself lets you control how healthy your meals are. Try this anti-inflammatory pan seared salmon recipe from Chef Ming for a simple and nutritious lunch or dinner.
Nutrition Information (per serving): Calories (420; Carbs (23.1g); Fat (17.8g); Protein (42.3g)
Ingredients
- 4 six-ounce pieces salmon
- Extra virgin olive oil
- 3 shallots, thinly sliced
- 1 can rinsed and drained black beans
- 1 can rinsed and drained white beans
- 2 cups packed greens, watercress or the like
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper
Optional: Pepita Pesto Puree
2 cloves of garlic
1 cup toasted pepitas, save a few for garnish
½ cup basil leaves
½ to 1 cup of EVOO
Kosher salt and freshly ground black pepper
Directions: Blend all ingredients until smooth. Drizzle over cooked salmon and beans
Directions
Pre-heat oven to 150 degrees and place a large platter to heat.
Season the salmon with salt and pepper. And lay in pan with a lid that will fit salmon
Drizzle one tablespoon of extra virgin olive oil into the pan and place the salmon skin side down over a medium flame. Cook 3-4 minutes a side depending on how you like it cooked (4 minutes for more medium cook)
When salmon is cooked to your liking, transfer to the platter in the oven and turn off oven to hold.
Meanwhile, wipe out the pan and add a tablespoon of extra virgin olive oil. Add the shallots and start to saute. Once they have begin turning translucent, add the beans to heat them up.
When just warmed through, add the greens to wilt. Season with salt and pepper and add lemon juice.
Pull out salmon platter and surround with bean ragout. To finish the dish, zigzag pesto on top and garnish with lemon zest and pepitas. Enjoy!
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