Seared Salmon with Warm Butterbean, Snap Pea and Zucchini Salad

This dish combines perfectly seared salmon with a vibrant warm salad of butter beans, snap peas and zucchini. The salad is brightened with lemon, garlic, coriander, fresh parsley and a touch of mustard for a zesty finish.

It’s an elegant yet simple meal that comes together quickly, making it ideal for a weeknight dinner or a special occasion. The creamy butter beans and crunchy snap peas complement the rich, flaky salmon beautifully.

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Ingredients

salmon filletsView ingredient guideLike ingredientDislike ingredient

butter beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

snap peas, trimmedView ingredient guideLike ingredientDislike ingredient

zucchini, dicedView ingredient guideLike ingredientDislike ingredient

lemon, juicedView ingredient guideLike ingredientDislike ingredient

garlic, mincedView ingredient guideLike ingredientDislike ingredient

ground corianderView ingredient guideLike ingredientDislike ingredient

fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

Dijon mustardView ingredient guideLike ingredientDislike ingredient

olive oilView ingredient guideLike ingredientDislike ingredient

salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down (if skin-on) and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium doneness. Transfer to a plate and keep warm.
3. In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the garlic for 30 seconds until fragrant.
4. Add the diced zucchini and snap peas. Cook for 2-3 minutes until slightly tender but still crisp.
5. Stir in the butter beans, lemon juice, ground coriander and Dijon mustard. Cook for 2 minutes until heated through.
6. Remove from heat and fold in the fresh parsley. Season with salt and pepper to taste.
7. Serve the warm salad on plates and top with the seared salmon fillets.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat dry before cooking.

What can I substitute for butter beans?

Cannellini beans or chickpeas work well as substitutes.

How do I know when the salmon is done?

The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).