pan seared salmon with snow peas white beans

Pan Seared Salmon with Snow Pea and White Bean Salad

Last Updated on April 13, 2020

You can prep this lemony bean salad with crunchy snow peas a little bit ahead, and then focus on getting beautiful crispy skin on your salmon, which only takes a few minutes in a hot pan.

Pan Seared Salmon with Snow Pea and White Bean Salad

5 from 5 votes
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Protein: Fish / Seafood
Cut: Salmon
Diet: Gluten Free
Course: Main Course
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4 people

Ingredients

  • 4 ea ButcherBox Sockeye Salmon Fillet
  • 1 Tbsp ghee for searing
  • 2 Tbsp butter for basting
  • 1 tsp tarragon chopped
  • 1 tsp parsley chopped
  • 1 tsp dill chopped
  • 1 ea lemon juiced

Snow Pea and White Bean Salad

  • 1 c cannellini beans cooked and drained (canned is fine!)
  • 1 c snow peas sliced
  • ½ small red onion thinly sliced
  • ¼ c fresh squeezed lemon juice
  • 4 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ c fresh parmesan grated
  • 2 c arugula

Instructions

Snow Pea and White Bean Salad

  • Mix white beans, snow peas, onion, ¼ c lemon juice, and olive oil and refrigerate for 1 hour. Add arugula and parmesan immediately before serving.

Pan Seared Salmon

  • Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron) on medium-high heat.
  • Season salmon with salt and pepper on both sides.
  • Add ghee to pan. Once it begins to smoke, place salmon in pan skin-side down and press gently to ensure skin is in contact with the pan. Maintain some pressure for 30 seconds or so.
  • Continue to sear salmon for 2-3 more minutes or until a nice crust has formed.
  • Add butter, herbs and lemon juice to pan and spoon over salmon 5 times.
  • Flip salmon over, cook for 30 more seconds and remove from heat.
  • Let rest for 1 minutes before serving with salad. Enjoy!
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