Recipe courtesy of Robert Irvine
Episode: University Grill
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Salmon:
Salad:

Directions

For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables. 

For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter. 

Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Pan Seared Salmon with Haricots Verts Salad

Recipe courtesy of Brian O'Reilly|Robert Irvine

Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes

Recipe courtesy of Robert Irvine

Seared Salmon with Pickled Watermelon Salad

Recipe courtesy of Robert Irvine

Pan Seared Scallops with Crab Salad and Carrot Puree

Recipe courtesy of Robert Irvine

Pan Seared Bronzino with Mushroom Pan Jus

Recipe courtesy of Robert Irvine

Tarragon Potato Pie with Haricots Verts

Recipe courtesy of Robert Irvine

Pan Seared Cornish Hen

Recipe courtesy of Robert Irvine

Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa

Recipe courtesy of Robert Irvine

Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories