Salmon And Lemon Herb Beurre Blanc With Roasted Green Beans And Parmesan Red Potatoes Recipes

SIMPLE LEMON-HERB ROASTED SALMON

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

SALMON AND LEMON HERB BEURRE BLANC WITH ROASTED GREEN BEANS AND PARMESAN RED POTATOES

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using wild-caught salmon fillets, follow same instructions as salmon in Steps 1 and 3, cooking skin-side up first until salmon reaches minimum internal temperature, 3-5 minutes per side. If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. 1 Prepare the Ingredients Quarter potatoes.Trim ends off green beans.Stem and coarsely chop parsley.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat salmon dry, and season flesh side with a pinch of salt and pepper. 2 Roast the Potatoes and Green Beans Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, Parmesan, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on one side.Place green beans on empty half and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer on their side.Roast in hot oven until vegetables are tender, 19-21 minutes, flipping once halfway through.While vegetables roast, cook salmon. 3 Cook the Salmon Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove salmon to a plate and tent with foil. Wipe pan clean and reserve. 4 Make the Sauce Return pan used to cook salmon to medium-low heat. Add cheese spread and 3 Tbsp. water to hot pan and stir constantly until melted, 30-60 seconds.Remove from burner. Stir in mayonnaise, butter, 1 tsp. water, 1/2 tsp. lemon juice, and a pinch of salt until butter is melted and combined. 5 Finish the Dish Plate dish as pictured on front of card, topping salmon with sauce. Garnish meal with parsley and squeeze lemon wedges over to taste. Bon appétit!