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 pretty much a weekly staple in our house, we almost always have salmon on hand and this recipe is so simple, yet it tastes like you’ve spent all day slaving in the kitchen to prepare a delicious and nutritious meal for your friends and family.
In reality, it takes less than half an hour from start to finish and keeps great in the refrigerator if you have any leftovers. Salmon has to be one of my all-time favorite proteins, because of its delicious flavor and numerous health benefits.
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.
We eat a lot of salmon at my house, and I guess I’m making up for lost time. Until I met my wife, and she started cooking for me, I was absolutely repulsed by seafood. I might have been able to handle a blackened tilapia, but everything else was out, no shrimp, no scallops, definitely not any sushi, but I didn’t grow up eating a lot of seafood. The only seafood restaurant near my childhood home was Long John Silvers.
Anyway, I’ve read that our tastebuds completely change every 7 years (I don’t know if that’s true) so go out and try something different, because you may love it now, just like I’ve found a love for salmon and pretty much every other sea species out there. Even Lauren’s disdain for ground beef and celery has changed. Crazy huh?
Check out these other resources to read more about the health benefits of salmon and learn more about omega fatty acids:
- Worlds Healthiest Foods – Salmon
- The Bulletproof Guide to Omega 3 Vs. Omega 6 Fats
- Why the Omega-3/Omega-6 Ratio May Not Matter After All
Salmon with Burst Tomatoes and Green Beans
- 1 tablespoon ghee
- 2 6oz salmon fillets
- 1/2 pint cherry tomatoes halved
- 6 ounces fresh green beans
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 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.