Roasted Salmon, Cherry Tomatoes & Green Beans with Herby Salsa Verde

recipe

Roasted Salmon, Cherry Tomatoes & Green Beans with Herby Salsa Verde

by Brava Chef Annie x Lettuce Grow

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

We’re partnering with Lettuce Grow for Earth Day to help you eat green. Here, we’re roasting up salmon, cherry tomatoes, and green beans and bringing it all together with a herby salsa verde. All of the produce used here can be harvested from Lettuce Grow’s vertical garden, the Farmstand, which allows you to grow your own produce in three to seven weeks - reducing water and transportation emissions exponentially. We’ll cook to that! These ingredients can also be found at your local grocery store or farmer’s market. Save the leftover herby salsa verde and enjoy it on eggs, in sandwiches, or on cooked proteins.

Ingredients

  • 1.0 teaspoons butter, room temperature
  • 2.0 count skin-on salmon filets (about 6 oz each and 1–1½ inches thick)
  • 6.0 cherry tomatoes, halved lengthwise or kept whole
  • 10.0 green beans, trimmed
  • For the Herby Salsa Verde:
  • 1.0 cups fresh parsley, chopped
  • 0.5 cups fresh Genovese basil, chopped
  • 0.5 cups fresh chives, chopped
  • 1.0 count lemon
  • 1.0 cloves garlic, finely chopped or grated
  • 1.0 tablespoons capers, rinsed
  • ½ cup extra virgin olive oil
  • cooking oil
  • kosher salt and black pepper
  • butter
  • flaky sea salt (optional)
  • freshly cracked black pepper (optional)

Equipment

Brava glass tray

Mixing bowl

Microplane® grater or zester

paper towels

spoon

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Combos
  • Two Tray Cooks
  • Lunch
  • Dinner
  • Whole30®
  • American
  • Californian
  • Dairy Free
  • Glass Tray
  • Gluten Free
  • Italian
  • Keto
  • Meat Ingredients
  • Mediterranean
  • Metal Tray
  • Paleo
  • Recipes
  • Seafood
  • Single Ingredient Cooks
  • Spring
  • Summer
  • Vegan
  • Vegetable Ingredients
  • Vegetables
  • Weekend
  • Weeknight

Instructions

  1. 1

    Prep vegetables

    • In medium bowl, toss cherry tomatoes with 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread tomatoes in Zone 3 of Brava glass tray.
    • In medium bowl, toss green beans with 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread green beans in Zone 2 of Brava glass tray.
  2. 2

    Prep salmon

    • Spread butter on Zone 1 of glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
    • Pat salmon dry with paper towels. Season fish on both sides with a pinch of salt.
    • Place salmon, skin side down, on top of butter. Make sure thickest salmon filet is on left side of Zone 1.
  3. 3

    Cook

    • Select “Roasted Salmon, Cherry Tomatoes & Green Beans with Herby Salsa Verde” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of salmon filet.
    • Press green button to begin cooking.
  4. 4

    Make herby salsa verde

    • While the meal cooks in the Brava, prepare the herby salsa verde.
    • In mixing bowl, toss parsley, Genovese basil, and chives. Zest or grate peel from lemon and fold into herbs, if desired. Add juice of half of the lemon to the bowl, saving the other half for serving. Add garlic, capers, and generous pinch of salt to bowl. Fold in 1/2 cup extra virgin olive oil just before serving.
  5. 5

    Finish & serve

    • When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
    • Arrange vegetables on individual plates and place salmon on top. Spoon some of the herby salsa verde over vegetables and salmon. Sprinkle with flaky sea salt, if desired and finish with freshly cracked black pepper.