Today’s weeknight dinner comes from Real Simple. We tried this meal last week, and it was a hit with everyone. It was also very easy to prepare. I made a green salad to go along with the meal as well. The next day, I had the leftover salmon on a salad for lunch.
I wasn’t sure how the vinegar would taste with the avocado, but it gave everything a nice tang that I really liked. Salmon can be expensive, especially depending on where you live, but there are ways to save money when buying it. For example, you can check to see if your grocery store marks down fish that is approaching its sell-by date. I got last week’s salmon for 50% off because I bought it on the sell-by date. We cooked it that night, and it was delicious. I think the savings made it taste better. So here’s the recipe:
Salmon with Avocado and Green Beans
1 pound green beans
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce pieces boneless, skinless salmon
1 teaspoon ground coriander
2 avocados, chopped
1 tablespoon white wine vinegar
1 tablespoon chopped fresh dill
Heat broiler. Toss the beans, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Nestle the fish in the beans and season with the coriander and ¼ teaspoon each salt and pepper. Broil until the beans are crisp-tender and the fish is just opaque throughout, 6 to 8 minutes. Meanwhile, combine the avocados, vinegar, dill, the remaining tablespoon of oil, and ¼ teaspoon salt in a medium bowl.
Serve the fish and beans topped with the avocado mixture. Serves 4.