crash chow: baked salmon and green bean almondine

I’d love to eat more fish but I just don’t have the time or know how to make it!

Ladies and gentlemen, I hear you. I used to feel the same way. But the meal you’re looking at took less than 20 minutes to make and was sinfully easy. It’s a baked teriyaki salmon and green bean almondine combo – one of my favorite go-to dinners. Delicious, nutritious, clean, and simple. And no, it didn’t make my entire apartment smell like fish. I dare you to try it!

Here’s what you’ll need:

  • fillet of salmon
  • frozen bag of green beans
  • slivered almonds
  • tariyaki marinade
  • olive oil
  • coconut oil
  • salt/pepper to taste

Here’s what you do:

  • Before work, place salmon fillet in large ziploc bag and add teriyaki marinade. I typically use this kind from Trade Joe’s. Place in fridge. (Or you can cheat like I sometimes do and buy a pre-marinaded fillet at Whole Foods.)
  • Come home. Preheat oven to 375 degrees Fahrenheit.
  • Place marinated salmon fillet in an oven-safe pan. Add a few dollops of coconut oil on top of the fillet. I find this helps to brown and crisp the top and helps lock in the juice. I have no scientific proof but it tastes good, so I do it.
  • Bake fish in oven for 15-20 minutes.
  • While the fish is baking, heat up a skillet with a little of the left-over coconut oil and add frozen green beans. Drizzle with olive oil and salt/pepper to taste. Heat thoroughly I like mine a little crispy, but that’s up to you.
  • You could get fancy and roast the almond slivers in the oven (since it’s on), but I typically just throw them into the pan with the green beans. They turn out just fine.
  • When everything is ready, plate your meal and get ready for some good eating. Bon appetite!

Let me know if you try my technique or have an even better one to share. I’m always looking for quick, easy, healthy dishes and would love to hear your favorites!

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