Lemon Baked Salmon with Garlic Beans
Fish is a magical protein that can easily pair well with both white and red wines. At the end of the day, there are no “rules” as long as you enjoy the pairing! The fresh lemon lends brend acidity to the salmon and will make it pair well with white wines, but a light body red would easily pair well with this thick and meaty fish.
For the salmon
1 tbsp. Italian seasoning
For the beans
2 lbs. green beans, ends trimmed
2 lg. garlic cloves, minced
How To Make
Prepare the salmon: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place salmon on the baking sheet and season generously with salt and pepper. Stir together olive oil, garlic, herbs, and juice of 1/2 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots.
Bake the salmon: Thinly slice the remaining 1/2 of lemon and distribute it across your salmon fillet. Transfer sheet to oven and bake for 15-18 minutes until salmon is opaque and flaky when pulled apart with a fork.
Cook the beans: While the salmon is baking, blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Heat oil and butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, then saute for 30 seconds or until fragrant. Add the green beans and toss to combine until all are coated in the butter and heated through. Remove from heat, add lemon zest and season with salt and pepper.
Serve and enjoy: Remove salmon from the oven, garnish with parsley and serve with the green beans.
Dry, with a nice acidity, this fruit forward Rosé will keep you singing all summer long.