Pan-roasted salmon with green beans, yellow pear tomatoes, and basil oil from Salmon: A Cookbook by Diane Morgan

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Notes about this recipe

  • Laura on July 14, 2012

    I've now made this several times over the past 2 years and love how versatile the recipe is, not to mention quick, easy and healthy! Today I used sugar snap peas rather than green beans and an assortment of yellow, orange, and red cherry and other small tomatoes. Served over leftover rice. It would also work well with asparagus in place of the green beans.

  • Laura on June 21, 2012

    Pg. 146. This was very good! A nice, light, summertime dish. The fish cooked perfectly. I made a few small changes: I boiled the beans for 3 minutes before sauteeing. I cut the tomatoes in half and I added more basil than called for to the oil.

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