Salmon with Mushrooms and Green Beans

If he had his way, Albert would become an official pescatarian. He loves fish and has said many times that he would be happy eating it every day. I am also a fan of fish, but it would be way too difficult for me to give up red meat…and pork…and chicken.

But Albert is in for a treat because tonight we are serving up salmon! To keep this dinner low carb, I made sides of green beans and mushrooms. Healthy, paleo/keto friendly, and delicious!

Salmon with Green Beans and Mushrooms

Pan seared salmon fillet with a tangy cream sauce. This delicious low carb dinner is served with green beans and whole mushrooms. Healthy, filling, and oh so tasty!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, French, seafood

Servings 4 people

Equipment

• Saucepan
• Skillet

Ingredients

  

• 4 salmon portions
• 1 pkg baby bella mushrooms
• juice of half a lemon
• 2 tbsp butter salted
• 2 tbsp olive oil extra virgin
• 3 scallions sliced
• 1 small handful parsley minced
• 1 pkg green beans
• ¼ cup cream
• salt and pepper to taste

Instructions

 

For the Mushrooms

• Wash the mushrooms to remove any lingering dirt.
• Add 2 tablespoons of butter to a medium sized saucepan on medium heat.
• Stir in the mushrooms, the garlic and the lemon juice. Season with salt and pepper to taste.
• Cover and allow to simmer until the mushrooms release their water and shrink in size (about 8 – 10 minutes)
• Once the mushrooms have shrunk, add the ⅔ of the sliced scallions and all of the parsley. Turn down heat to low.

For the Green Beans

• Place a steamer basket into a large saucepan and fill with water just below the basket.
• Bring to a boil.
• Add the green beans and steam until tender (about 5 minutes).
• Add ½ tablespoon of butter, salt and pepper to taste.

For the Salmon

• Meanwhile, add olive oil to coat the bottom of a clean skillet on high heat. While the olive oil is heating up, season the salmon with salt and pepper. Wait until the pan is just about to start smoking and then add the salmon.
• In order to get that beautiful golden sear, the pan needs to be very hot. The salmon should sizzle upon hitting the pan. Once in the pan, bring the heat down to medium. Allow to cook undisturbed.
• The trick to pan searing fish is not to move the fillets as they're cooking. Instead, watch the sides of the fillets change from translucent to opaque. Once the fillet is halfway cooked, it is time to flip. Continue cooking until all of the meat is opaque and the edges are golden brown.

Cream Sauce (Optional)

• In the same pan that was used to cook the fish add the cream, lemon juice, and remaining scallions. Allow to simmer and thicken. Salt and pepper to taste.

Keyword fish, keto, low carb, paleo, salmon, seafood