Ingredients
Equipment
Method
Instructions
- Begin by gathering all your ingredients. If you’re using frozen green beans and pearl onions, there’s no need to thaw them; they can go straight into the skillet. Make sure your salmon fillets are thawed if they were previously frozen.
- In a large skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbling, add the frozen pearl onions. Sauté them for about 3-4 minutes, until they begin to soften.
- Next, add the frozen green beans to the skillet. Stir everything together and cook for another 5 minutes, allowing the vegetables to become tender and bright.
- Pour in the cup of sodium-free chicken stock, stirring to combine. Allow the mixture to come to a simmer. This will create a flavorful base for your salmon.
- Carefully place the skinless salmon fillets into the skillet, ensuring they are submerged in the liquid. Cover the skillet with a lid and let the salmon cook for about 6-8 minutes, or until it flakes easily with a fork.
- Once the salmon is cooked through, remove the lid and drizzle the remaining 1/2 teaspoon of unsalted butter over the salmon and vegetables. Gently stir everything together to coat in the buttery sauce. Season with salt and pepper to taste.
- Transfer the Green Beans with Pearl Onions and Salmon to plates or a serving dish. This dish is best enjoyed immediately, while the salmon is flaky and the vegetables are fresh.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze this dish for up to 2 months; reheat gently to avoid drying out the salmon.
- Fresh green beans can be used instead of frozen; just blanch them first.