Salmon is a highly nutritious food. Of course, it is high in protein and fish oil nutrition—the good fats—but did you know that a 4 oz serving of wild salmon provides a full day’s requirement of Sunshine Vitamin, vitamin D? It is one of the few foods that can make that claim, making it a great natural vitamin D source.
- 4 cups young green beans
- 4 salmon fillets
- 2 teaspoons Himalayan Crystal Salt
- Freshly ground Organic Pepper
- 4 tablespoons Organic Olive Oil
- 1 pint yellow pear tomatoes, or other cherry or grape tomatoes
- To make the basil oil: Fill a small saucepan two-thirds full of water and bring to a boil over high heat. Fill a small bowl with about 2 cups of ice water. Add the basil leaves to the boiling water, use a slotted spoon to submerge them, and cook until they turn bright green, 10 seconds. Using the slotted spoon, transfer them to the ice water. As soon as the basil leaves are cold, about 30 seconds, lift them out and squeeze firmly in your hand to release all the water.
- Pull the leaves apart and transfer them to a blender or mini-chop food processor. Add the olive oil and salt and blend or process until puréed.
- Transfer to a small container and set aside. (The basil oil can be made up to five days in advance and refrigerated in a small jar with a tight-fitting lid. It can also be frozen for up to one month.)
- Arrange an oven rack in the center of the oven and preheat the oven to 450ºF.
- Have ready two large skillets: a large, heavy ovenproof skillet, preferably cast iron, for cooking the salmon, and a large skillet for sautéing the green beans.
- Season the salmon on all sides with a little salt and pepper. Heat 2 tablespoons of the olive oil in the ovenproof skillet over high heat until almost smoking.
- Swirl to coat the pan and then add the salmon, skin side down. Cook over high heat until the skin is browned and crisp, about 4 minutes.
- After about 3 minutes, shake the pan once to make sure the fillets aren’t sticking. Carefully turn the fillets, then transfer the skillet to the oven and roast the salmon until the fish is almost opaque throughout, but still very moist, about 4 minutes longer.
- As soon as the salmon goes into the oven, place the other skillet over high heat and add the remaining 2 tablespoons olive oil.
- Swirl to coat the pan and add the green beans. Sauté, stirring frequently, until the beans are bright green and crisp-tender, about 3 minutes.
- Add the tomatoes, a little salt and pepper, and sauté until the tomatoes are heated through, 1 minute. Add 3 tablespoons of the basil oil to the skillet, stir a couple of times, and then remove the pan from the heat.