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Seared Salmon With Browned Potatoes And Green Beans

Cook Time 30 minutes
Total Time 30 minutes
Servings 3
Author Iryna


For the Salmon

For the Browned Potatoes

  • 1 pound red potatoes 3 medium, cut into ¼ inch-thick slices
  • 4 tablespoon oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For Green Beans:

  • ½ pound green beans I used Haricot Verts
  • 1 tablespoon olive oil
  • 2 cloves garlic thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Sauce:

  • 2 tablespoons Greek Yoghurt
  • 1 tablespoon milk
  • 1 tablespoon sour cream
  • 1 clove garlic finely minced
  • ¼ teaspoon salt
  • teaspoon pepper
  • 1 teaspoon dill minced


For the Browned Potatoes

  • Bring a medium pot of water to a boil. Add potatoes and cook until almost tender but not fully cooked, about 10 minutes.
  • Heat oil in a large non stick skillet and over medium heat. Add potatoes, sprinkle with salt, pepper and cook until potatoes are fully cooked and slightly brown on the sides, about 10 minutes. Set aside.

For Green Beans:

  • While you cook the potatoes, bring a medium pot of water to a boil. Add green beans and cook for 7 minutes. Drain beans and plunge them into ice water. This will stop the cooking process.
  • In a large skillet heat olive oil over medium heat. Add sliced garlic and cook just until it releases the flavor, about 1 minute. Add green beans, salt, pepper and continue cooking for 3 more minutes. Set aside.

For the Salmon

  • Season each salmon fillet with salt and pepper.
  • Heat a large non-stick skillet over medium-high heat. When skillet is hot enough, splash in olive oil, give it a minute or two until oil is hot and add salmon fillets skin side down. Sear salmon for 5 minutes. (Don't touch fillets during this time)
  • With a metal spatula, turn fish to the other side and continue searing for 4 more minutes. Transfer to a plate and serve with the sauce, browned potatoes and green beans.

For the sauce

  • Whisk together all the ingredients and serve over salmon.