Pan-Seared Salmon with Green Bean Salad and Balsamic Vinaigrette

Salmon is the fish people usually feel most comfortable with in the kitchen. For this recipe, all you do is cook the fillet 2-3 minutes on each side, whip up an easy green bean and radish salad, and drizzle balsamic vinaigrette on everything.

Balsamic Vinaigrette:
2 Tbsp. balsamic vinegar
2 Tbsp. shallots, finely chopped
¼ cup olive oil
sea salt
black pepper, freshly ground

Salmon:
4 (6 oz) skinless salmon fillets
sea salt
black pepper, freshly ground
1 Tbsp. olive oil

Green Bean Salad:
½ lb green beans, trimmed
6 oz cherry tomatoes, quartered
4 radishes, very thinly sliced

In a medium bowl, whisk together vinegar, shallots, and ¼ cup oil, then season to taste with salt and pepper. Set aside.

Season both sides of salmon with salt and pepper. Heat a large, heavy nonstick skillet over medium-high heat. Add oil, then add salmon and cook 2-3 minutes each side, or until mostly opaque with a rosy center. Transfer to a platter and let rest 2 minutes.

In a large saucepan of boiling salted water, cook green beans until crisp-tender, about 5 minutes.

Arrange green beans on 4 plates. Top each with a salmon fillet. Spoon tomatoes and vinaigrette over salmon and scatter radishes on top.

Makes 4 servings.