Pan-Seared Salmon with Red Pepper Jam and Garlic Green Beans

This pan-seared salmon recipe brings together sweet and savory flavors in a quick, restaurant-quality meal. A glossy red pepper jam creates an irresistible sweet-tangy sauce that perfectly complements the tender salmon. Served alongside garlicky green beans and bright dilly carrots, this dish is both satisfying and nutritious.

With minimal prep and simple steps, you can have a flavorful dinner on the table in about 30 minutes. The combination of roasted carrots tossed with fresh dill and lime zest, plus crisp-tender green beans, makes for a colorful and delicious plate. Perfect for weeknights when you want something special without a lot of fuss.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary. Peel and mince or grate garlic.
2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until slightly browned, 8-10 minutes.
3. In a large bowl, toss green beans with a drizzle of oil, garlic, salt and pepper; set aside.
4. Pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon; cook until browned and cooked through, 3-5 minutes per side. If salmon browns too quickly, cover pan and lower heat. Transfer salmon to a plate and tent with foil to keep warm. Wipe out pan.
5. Once carrots have roasted 8-10 minutes, remove sheet from oven; carefully add green beans to opposite side of same sheet. Return to top rack and roast until veggies are tender, 12-15 minutes.
6. Meanwhile, wash and dry bowl used for green beans. Zest and quarter lime. Pick and roughly chop fronds from dill.
7. In pan used for salmon, over medium-high heat, combine ¼ cup water, stock concentrate, jam and juice from one lime wedge. Bring to a simmer; cook, whisking constantly, until warmed through, 1-2 minutes. Remove from heat; whisk in 1 tablespoon butter until melted.
8. Once veggies are done, transfer carrots to bowl used for green beans; toss with chopped dill and a pinch of lime zest. Slice salmon crosswise. Divide garlic green beans, dilly carrots and salmon between plates. Top salmon with pan sauce and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breasts or thighs. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I use instead of red pepper jam?

You can substitute with apricot jam or orange marmalade mixed with a pinch of red pepper flakes for a similar sweet-tangy flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.