pan seared salmon with snow peas white beans

Pan Seared Salmon with Snow Pea and White Bean Salad

Crispy skin on salmon can really elevate your meal to become life-changing. Thankfully, it takes no time at all, and when paired with the crunchy, peppery, and soft textures of this bright side salad, you’ve got a truly Michelin star meal.

Pan Seared Salmon with Snow Pea and White Bean Salad

5 from 2 votes
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Course: Main Course
Cuisine: American
Protein: Fish / Seafood
Cut: Salmon
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4 people


  • 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


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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