Citrusy Salmon and Green Bean Almondine

Preheat oven to 400°F.

Season salmon fillets with salt, black pepper, and lemon zest.

Place salmon on a baking sheet lined with parchment paper.

Drizzle olive oil over the salmon and bake for 12-15 minutes until cooked through.

Trim the ends of the green beans and rinse under cold water.

Bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes.

Drain the green beans and immediately transfer to an ice bath to stop cooking.

In a skillet, melt butter over medium heat and add sliced almonds.

Toast almonds until golden brown, about 3-4 minutes, stirring frequently.

Add minced garlic and red pepper flakes to the skillet and sauté for 1 minute.

Pour in white wine and cook for 2-3 minutes until reduced by half.

Add blanched green beans to the skillet and toss to coat in the almond mixture.

Zest the lemon and orange, then add the zest to the green beans.

Squeeze lemon and orange juice over the green beans and toss again.

Serve salmon topped with green beans and garnish with fresh parsley.

Spice Level:

Dietary

Allergens