This colorful dish is packed with flavor and texture and comes together in less than 30 minutes. Serve it with steamed new potatoes or your favorite grain. If you can’t find haricots verts, green beans make an excellent substitution.
Special Diets:
Ingredients
Method
Bring large saucepan filled two-thirds with salted water to a boil.
Add haricots verts and cook until bright-green and crisp-tender, about 5 minutes.
Drain and keep warm.
Meanwhile, in a small jar with a lid, combine olive oil, shallot, mustard, vinegar, 1 tablespoon water and 1/4 teaspoon of the salt.
Shake well and set aside.
Sprinkle salmon with remaining 1/2 teaspoon salt and pepper.
Heat safflower oil in a large skillet over medium-high heat.
Add salmon skin-side down and cook until golden, 4 to 5 minutes.
Flip and cook on other side until salmon is rosy pink in the center, about 5 more minutes.
Place salmon on a platter and keep warm.
Add tomatoes to the skillet and cook over high heat, shaking the skillet occasionally, until tomato skins just blister and brown, about 3 minutes.
Divide haricots verts between 4 plates, drizzle with half of the vinaigrette and sprinkle with hazelnuts.
Top with salmon and tomatoes, drizzle with remaining vinaigrette, and sprinkle with zest and oregano.
Nutritional Info
Serving Size
Calories
450
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.