Salmon is the fish people usually feel most comfortable with in the kitchen. For this recipe, all you do is cook the fillet 2 to 3 minutes on each side, whip up an easy green bean and radish salad, and drizzle balsamic vinaigrette on everything.

Serves 4


  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. finely chopped shallots
  • 1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Ground black pepper
  • 4 skinless salmon fillets (6 ounces each)
  • 1/2 pound green beans, trimmed
  • 6 ounces cherry tomatoes, quartered
  • 4 radishes, very thinly sliced


Active time: 10 minutes
Total time: 20 minutes

In a medium bowl, whisk together vinegar, shallots, and 1/4 cup oil, then season to taste with salt and pepper. Set aside.

Season both sides of salmon with salt and pepper. Heat a large, heavy nonstick skillet over medium-high heat. Add remaining 1 Tbsp. oil, then add salmon and cook 2 to 3 minutes each side, or until mostly opaque with a rosy center. Transfer to a platter and let rest 2 minutes.

In a large saucepan of boiling salted water, cook green beans until crisp-tender, about 5 minutes.

Arrange green beans on 4 plates. Top each with a salmon fillet. Spoon tomatoes and vinaigrette over salmon and scatter radishes on top. Serve.

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