Preparation

***15 minutes before cooking, take the salmon out of the refrigerator, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***

• Preheat your oven to 325F.
• Fill the large pot with water, cover, and bring to a boil over high heat.
• Remove the woody end of the green beans, halve the cherry tomatoes.  Peel and slice the garlic. 
• Peel and finely mince the onion, we only need ¼ cup for this recipe.  Reserve the remaining onion for a future recipe.
• Pick and roughly chop the parsley.

How to Cook

• Rub the salmon fillets with olive oil and Seafood Seasoning.
• Transfer the salmon, skin-side down, to a sheet tray lined with parchment paper.  Place the sheet tray into the oven and cook for 10 minutes, rotating the tray halfway through cooking.
• While the salmon is cooking, it’s time to make the vinaigrette.
• Heat the remaining olive oil in a small saute pan over medium low heat.
• Add the minced onion and garlic to the pan along with a pinch of salt.  Cook for 1-2 minutes or until softened.
• Transfer the mixture to a bowl.  Add the zest and juice of the lemon along with a sprinkle of chopped parsley.  Add a pinch of Seafood Seasoning and season to taste with salt.  This is the lemon vinaigrette.
• Season the pot of boiling water with salt.  Add the cleaned green beans to the pot and cook for 3-5 minutes or until al dente.  Once cooked, drain the beans in the strainer and transfer to a mixing bowl.
• Once the timer has gone off, remove the salmon from the oven and transfer to the countertop to rest.
• Plate a small pile of green beans onto each plate topped with the cherry tomatoes.  Plate the salmon alongside (you can remove the skin if you’d like).  Drizzle the beans and salmon with the lemon vinaigrette and finish the salmon with one final pinch of Seafood Seasoning.  Enjoy!