Salmon with Creamy Avocado Sauce and Green Beans Almondine
Pan-seared salmon gets a fat and flavor boost from a creamy avocado sauce and a side of sauteed green beans with almonds and garlic.
- 4 (4-ounce) wild-caught salmon filets
- 2 tablespoons butter
- 4 tablespoons olive oil divided
- 4 cloves garlic finely slivered
- 1 pound fresh green beans ends trimmed
- ½ cup slivered almonds lightly toasted
- 1 medium ripe avocado pitted and peeled
- 4 tablespoons mayonnaise
- Juice of 1 lemon
- Kosher salt and pepper to taste
Heat the butter in large skillet over medium-high heat.
Season salmon with salt and pepper. Place salmon skin side up in hot skillet to sear. Cook 2 minutes.
Flip salmon to skin side down, cover and cook to desired level of doneness (3-4 minutes for more rare; 6-8 minutes for more well done), being careful not to overcook. Remove from skillet and keep warm.
Remove any skin from skillet and heat 2 tablespoons olive oil in same skillet over medium heat.
Add garlic, green beans, salt and pepper, and sauté until just barely tender, being sure to not overcook green beans or burn garlic, about 6-8 minutes. Top green beans with toasted slivered almonds and drizzle with remaining 2 tablespoons of olive oil.
For avocado sauce, mash together ripe avocado, mayonnaise, and lemon juice. Season to taste with salt and pepper.
To serve, spoon 3 tablespoons of avocado sauce over each salmon filet and serve with 1 cup of green beans.