Roasted Salmon over Green Beans and Baby Bellas with White Wine Butter Sauce and Mashed Potatoes

Servings:
Roasted Salmon over Green Beans and Baby Bellas with White Wine Butter Sauce and Mashed Potatoes 4.67/5 (3 votes)

When my family goes out to dinner, we invariably end up at the same place every time. The food is fresh, the chef is amazing, and we always see friends - the absolute perfect combination. AND, it provides me with a treasure trove of menu ideas! I had this particular dish last week and it is delicious. Perfectly roasted salmon is paired with crisp green beans, rich mushrooms, and tangy grape tomatoes. It's all brought together with a simple white wine butter sauce. All around a light bright meal! I added mashed potatoes to round it out, but you could really get away without them.

Mashed Potatoes

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 4-5 potato, peeled and cut into 1” cubes
  • 1/2 cup whole milk, or a little more
  • 3 tablespoons butter
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Place potatoes in a pot and cover with water. Bring to a boil, reduce to simmer, cook for 10-15 minutes or until potatoes are fork tender.
  2. Drain water and return potatoes to pot.
  3. Mash with butter and milk.
  4. Season with salt and pepper

Nutritional Information

Serving Size 169g Calories 159 Fat 6 Carbs 23 Fiber 3 Protein 3.

Roasted Salmon

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 450.
  2. Lightly grease a baking sheet and place the salmon skin side down.
  3. Drizzle salmon with a touch of olive oil and season with salt and pepper.
  4. Roast for 10-12 minutes or until flesh begins to separate.

Nutritional Information

Per Serving: Calories 180 Fat 10 Sat Fat 1 Sodium 50 Carbs 0 Sugars 0 Fiber 0 Protein 22.

Green Beans and Baby Bellas with White Wine Lemon Butter Sauce

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound green beans, trimmed and cut into 2
  • 1 tablespoon olive oil
  • 8 ounces baby bella mushrooms, quartered
  • 1 cup grape tomato, cut in half
  • kosher salt and pepper, to taste
  • White Wine Lemon Butter Sauce
  • 1 tablespoon olive oil
  • 2 tablespoons shallot, minced
  • 1 1/2 cups dry white wine
  • 8 tablespoons butter, cubed
  • 1 teaspoon dried tarragon
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Place green beans in a skillet. Add just enough water to cover the bottom of the skillet.
  2. Bring the water to a boil, reduce to a simmer, cover and let the green beans steam for 3-4 minutes. Drain the water and return the skillet to the stovetop.
  3. Add olive oil and mushrooms. Cook over medium high heat until the mushrooms are tender. Stir in grape tomatoes and cook until they are somewhat shriveled - just a minute or two.
  4. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
  5. Add olive oil to the skillet. Once it begins to shimmer, add the shallots and cook until they are tender and translucent.
  6. Pour wine in the skillet and let simmer down to about half the volume - about 3-4 minutes.
  7. Stir in the butter, 1-2 tablespoons at a time, until melted and combined.
  8. Add tarragon and season with salt and pepper.
  9. Serve vegetables in shallow bowls with wine sauce.

Nutritional Information

Per Serving: Calories 399 Fat 30 Sat Fat 15 Sodium 181 Carbs 16 Sugars 4 Fiber 5 Protein 4.

NOTES

KID NOTE: The kids always do well with simple roasted salmon. I served portions of green beans and mashed potatoes. I had a hard time selling the mushrooms and tomatoes.

VEGETARIAN TIP: Skip the salmon and double the vegetables.

GLUTEN MODIFICATIONS: Gluten free as written.

1 Comment

  1. KusmierFamily says:

    Another hit with the kids! I left out the mushrooms and tomatoes for the kids (picky eaters!). It was all delicious!

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