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Perfect Savory Salmon and Blackened Green Beans: Magical Dinner Part 3

Salmon and Green beans

Wait’ll you check out these recipes, you’ll be adding salmon and green beans to your next grocery list for sure! Today I’m sharing the main dish from our delicious dinner over at our friends, David & Michelle’s, recently…

First, have you seen these other recipes/posts from our dinner?

The salmon was super flavorful and flaky tender, without the overly strong fishy taste that most salmon has. Even Kent went crazy over it, and he’s normally not a big fish lover! The green beans had the best mix of flavors, with just a teensy bit of a bite, and all sorts of other wonderful taste explosions going on in your mouth, too…

Perfect Savory Salmon:

  • About 6-8 pieces of salmon

Mix dry ingredients together. Coat salmon with olive oil and then cover with breadcrumb mixture. Grill at 350* to 400* for 6 to 8 minutes per side.

Before serving cover with Lemon Butter Sauce:

  • 12 T. unsalted butter, cut into 1/2 inch pieces
  • 2 T. finely chopped yellow onion
  • 2 cloves minced garlic
  • 1/3 cup dry white wine – Pinot Grigio or substitute
  • 3 T. fresh lemon juice
  • Kosher salt and ground white pepper

Melt 1 T. of butter in skillet. Add onion and garlic, cook until onion is translucent. Add wine and lemon juice, bring to a boil over high heat. Reduce until you’ve got about 2 T. liquid left.

Reduce heat to lowest setting. Add a few pieces of butter and whisk until melted, continue adding more butter until you use it all. Take your time so that you get an emulsified sauce not just melted butter.

Blackened Green Beans

3 cups green beans or more if needed

2 T. sea salt
2 T. paprika
1/2 tsp. cayenne pepper
1/2 tsp. chili powder
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. ground black pepper

Mix above ingredients together. Toss into green beans to coat.

Boil water. Blanch green beans 5 to 7 minutes. Immediately remove and place in an ice bath.

In a large sauté pan add 2 T. of olive oil, add green beans and cook until spices begin to blacken, about 4 – 6 minutes. When done add 2 T. of butter, toss, place on plate and garnish with shredded Parmesan cheese.

If you try these recipes, be sure to let us know what you think. Thanks again David & Michelle!

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  1. As much as I am enjoying all of these recipes, I think it would be so much easier if David and Michelle just had us all over instead!! :)

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