This skillet salmon with vegetables is a great keto and low-carb dinner that's full of nutrients.
This Salmon with Burst Tomatoes and Green Beans (or some variation of it) is a great staple recipe to have on hand for a simple but nutritious and tasty meal. It's one of those dishes that feels fancy but is so easy anyone can make it regardless of their culinary skills.
In reality, it takes less than half an hour from start to finish and keeps great in the refrigerator if you have any leftovers.
How to make Salmon with Burst Tomatoes and Green Beans:
- You'll start by seasoning your salmon. We opt for wild-caught sockeye salmon.
- Next, you'll sear the salmon in a hot skillet with ghee on the stovetop.
- Finally, add in the tomatoes and green beans and transfer the skillet to the oven to finish cooking.
If you don't do dairy feel free to swap out the ghee for avocado oil or coconut oil, both of which are great options for high-heat cooking. If you still want the buttery flavor that the ghee would provide, there are butter flavored coconut oils on the market that are pretty tasty.
No, we don't have a magical plant-based stand-in option for salmon but this recipe is pretty tasty with tofu cutlets! We use an extra-firm block of tofu that's been pressed. Or, you can opt to purchase a pre-pressed tofu like Hodo.
Salmon with Burst Tomatoes and Green Beans
- 1 tablespoon ghee or coconut oil/avocado oil for dairy-free
- 2 6-oz salmon fillets or tofu cutlets for plant-based
- ½ pint cherry tomatoes halved
- 6 ounces fresh green beans
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- Preheat oven to 400°F.
- Heat the ghee over high heat in a large cast iron skillet. Season salmon with listed spices then place the salmon in the pan skin side down. Cook 5 minutes.
- Add in the green beans and tomatoes around the salmon then transfer to the oven for 5-12 minutes depending on the level of doneness you’d like your salmon to be.