Lemon Herb Salmon with Green Bean Almondine

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2.In a small bowl, combine 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, salt, and pepper. Mix well to create the lemon herb marinade.

3.Place the salmon fillets on the prepared baking sheet, skin side down. Brush the lemon herb marinade evenly over the top of each fillet. Let them marinate at room temperature for 10 minutes.

4.While the salmon marinates, prepare the green beans and zucchini. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.

5.Add the sliced almonds to the skillet and toast them for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove the almonds from the skillet and set aside.

6.In the same skillet, add the green beans and sauté for 4 minutes, stirring occasionally. Add the zucchini slices, fresh thyme leaves, crushed red pepper flakes (if using), salt, and pepper. Continue to sauté for another 4-5 minutes until the vegetables are tender but still crisp.

7.Place the baking sheet with salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. Cooking time may vary depending on thickness.

8.Once the salmon is cooked, remove it from the oven and let it rest for 2 minutes.

9.Sprinkle the toasted almonds over the sautéed green beans and zucchini, tossing gently to combine.

10.To serve, plate each salmon fillet alongside a generous portion of the green bean almondine with zucchini. Garnish the salmon with lemon slices and an extra sprinkle of fresh parsley if desired.