Roasted Salmon with Green Beans and Citrus Vinaigrette

I've gushed exuberantly about the fancy food section at Marshall's before. Where else would I find lovely bottles of extra-virgin olive oil from Kalamata, jars of fig jam, and stout grainy mustards? My latest condiment purchase included an orange infused olive oil. Sounds good, right? I knew I could use it in dressings and brushed on fish or chicken. Ideas swirled around in my head.

And then I remembered Michael Chiarello's Flavored Oils and Vinegars: 100 Recipes for Cooking with Infused Oils and Vinegarswas sitting on my shelf. Maybe, he would have some ideas of his own about what to do with a citrusy olive oil. And, yes, he did. Not only does he tell you how to make your own, but he gives some recipes that use it.

I had green beans in the fridge and with a quick trip out for salmon everything was ready to go. He recommends topping this with some micro greens and a fresh splash of olive oil and lemon juice and that would have been prettier. But I didn't have any. This was unbelievably easy, literally dinner on the table in under 30, and unbelievably tasty!

Roasted Salmon with Green Beans and Citrus Vinaigrette
Serves 4

1/2 pound green beans, topped and tailed
7 tablespoons honey
1/4 cup balsamic vinegar
1/2 cup citrus olive oil
2 teaspoons lemon zest
salt and fresh ground black pepper
4 skinless salmon fillets (about 5 ounces each)
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice

In a pot of boiling, salted water, cook the green beans until tender. About 5 minutes. Drain and cool.

Preheat oven to 450. In a small bowl, whisk together the honey and vinegar. If the honey is too thick, you can microwave it for a few seconds to warm it up. Slowly whisk in the citrus oil, so that you form an emulsion. Add the zest and salt and pepper to taste. Pour all but 2 to 3 tablespoons into another bowl.

Season the salmon with salt and pepper. Pour about 1/3 of the vinaigrette over the salmon and turn to coat it well. Heat 1 tablespoon of olive oil in an oven safe skillet over medium-high until hot. Add the salmon and immediately place skillet in oven. Roast salmon for 8 to 10 minutes, or until done to your liking.

Toss the green beans with a little of the remaining vinaigrette and divide among four plates. Place the salmon on the top and drizzle or brush on some more vinaigrette. Garnish with the mixed greens drizzled with the remaining olive oil and lemon juice.