A little spin on a classic combo of green beans and toasted almonds.

A little spin on a classic combo of green beans and toasted almonds.


For the Salmon

  • 2 (6 oz.) Salmon Filets
  • 2 tbsp. Honey
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/3 cup Almonds (sliced and raw)
  • Salt and Cracked Black Pepper (to taste)

For the Salad:

  • ¼ lb. Green Beans (slightly blanched, cooled, and then halved)
  • 1 Cup Cherry Tomatoes (halved)
  • ½ Cup Red Onion (diced)
  • 1 tbsp. Fresh Parsley (chopped)
  • Salt and Cracked Black Pepper (to taste)

For the Vinaigrette: 

  • ½ Lemon (zested and juiced)
  • 1 tbsp. Red Wine Vinegar
  • 1 tbsp. Honey
  • 1 tbsp. Dijon Mustard
  • 2 tbsp. Shallot (finely diced)
  • ¼ Cup Extra Virgin Olive Oil




1. To assemble the salad, combine the green beans, cherry tomatoes, onion, and parsley in a mixing bowl. In an separate bowl, combine the lemon zest and juice, vinegar, honey, and Dijon mustard and reserve for olive oil.

2. In a sauté pan, heat the extra virgin olive oil over medium heat and add the diced shallots.
Allow to warm for 30 seconds and then remove from the flame and allow to rest for 5 minutes. Add the oil and shallot to the bowl with the other dressing ingredients by whisking the oil in slowly. Toss the vinaigrette with the vegetables, season the salad with salt and pepper. Reserve until the salmon is cooked through.

3. Combine the honey and the extra virgin olive oil. Baste the salmon filets with the mixture and
top with salt, pepper, and finally the sliced almonds.

4. Using your preferred method – grill or 450° oven, cook the salmon through, about 10 minutes, or until it reaches 145°. Plate the salmon and serve with the salad.


Tip: Warming the olive oil draws out more flavor from the shallots. When adding to a small amount of ingredients, the oil helps emulsify vinaigrettes and provides and unmatched, smooth flavor.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Roasted Sweet Potato Wedges
  • 2 Cups Baby Arugula (Loosely Packed)