Citrus Olive Oil
I originally made this salmon recipe back in August of 2009. I specifically chose the recipe because I had returned from a shopping trip to Marshall’s with a bottle of citrus olive oil.
The fancy food aisle at Marshall’s is my happy place.
Since, then I’ve stopped buying store bought citrus oil and I make my own Lemon Infused Olive Oil. I mean it’s so simple and tastes so much fresher, why buy it?
Really, I can’t urge you enough to go make lemon olive oil now and use it for this recipe.
Ingredients to Make This Roasted Salmon Recipe
Let me begin by saying that this citrus vinaigrette is amazing. I wish that it had it’s own recipe on the blog, it’s that good. However, since I am remaking a post from 2009 and it included the citrus vinaigrette, it’s combined with the salmon and the green beans. But you’ll want to use it on everything after you try it!
So, let’s talk about the 6 ingredients you need to make this:
Green Beans – haricots verts are extra nice, but regular green beans work. Trim the tops and tails.
Honey – I use a local honey.
Apple Cider Vinegar
Lemon Zest – since you are using the zest, organic is preferred.
Citrus Olive Oil – either store bought or homemade.
Salmon Fillets – about 5 ounces each.
Step One – Make The Citrus Vinaigrette
The first thing you need to do is make the citrus vinaigrette. I made a double batch because I know how good it is and I always love having some in the fridge!
In a jar, combine the olive oil, honey, vinegar and lemon zest. Shake to combine, add salt and pepper to taste.
Expert Tips:
I’ve found the easiest way to mix a vinaigrette is to put the ingredients in a jar with a tight lid and shake to emulsify.
When using an ingredient like honey. Measure out your olive oil first in the container then measure the honey. The olive oil makes the honey slip right out!
Step Two – Prepare the Salmon and Green Beans
Preheat the oven to 425.
Line a baking sheet with parchment paper (always a good idea when a glaze has honey in it!)
Lay the salmon fillets skin side down (if it has a skin) on the baking sheet. Pour a little of the vinaigrette into a small bowl and brush on the salmon.
In a bowl toss the green beans with a little bit of olive oil and salt and pepper and spread out on the other half of the baking sheet.
Roast for 14-16 minutes or until the salmon is cooked to your liking.
Step Three – Serve the Roasted Salmon
We like to serve the salmon and green beans on a bowl of lettuce greens with a generous drizzle of the citrus vinaigrette. If you’re salmon had skin on it, be sure and remove it before placing it on the lettuce greens.
You can also serve it on it’s own.
This roasted salmon recipe is so good and so easy!! The citrus vinaigrette takes a simple baked salmon and turns it into something special. Dinner in under 30 minutes!
This recipe was inspired by a recipe from Michael Chiarello that I tweaked some.
Even More Simple Salmon Recipes
Salmon Roasted with Cabbage and Kale
Seared Salmon on Coconut Spinach
And, if you want even more salmon recipes be sure and follow my Salmon Recipes Board on Pinterest!
Roasted Salmon and Green Beans with Citrus Vinaigrette
Ingredients
Citrus Vinaigrette
- 1/4 cup honey
- 1/8 cup apple cider vinegar
- 1/4 cup citrus olive oil
- 1 teaspoon lemon zest
- salt and black pepper
Salmon and Green Beans
- 4 salmon filets
- 1/2 pound green beans tops and tails snipped off
- 1 tablespoon extra virgin olive oil
- 6 cups salad greens
Instructions
Citrus Vinaigrette
- Combine the citrus olive oil, honey, vinegar and lemon zest in a small lidded jar.
- Shake to combine. Add salt and pepper to taste.
Salmon and Green Beans
- Preheat oven to 425.
- Line a baking sheet with parchment paper.
- Place salmon on baking sheet. Pour a little of the vinaigrette into a small bowl and brush on the salmon.
- Place the green beans in a bowl and drizzle with the olive oil and salt and pepper.
- Place the salmon on one half of the baking sheet and the green beans on the other.
- Roast for 14-16 minutes or until salmon is cooked to your liking.
- Divide the salad greens between four plates and top with the salmon and green beans. Drizzle with the dressing.
Notes
Nutrition
This post was originally published in 2009 and has been updated for 2019.
A delicious supper dish indeed.
It is so good!
I am trying the vegetarian version of your recipe tonite.
You’ll have to let me know what you think!
I love how simple and easy this recipe is and that citrus vinaigrette sounds amazing! I’m going to make this for dinner this week!
You’ll have to let me know what you think!
This is super fresh and it’s really easy to put together. It’s a perfect weeknight option. I would love to see your recipe for the citrus olive oil too
Yes, go check out the lemon infused olive oil, it’s so good!
Salmon is always one of my favorite meals. Healthy and delicious!
Mine too!
That citrus vinaigrette does sound amazing and salmon is our favorite fish. Can’t wait to try it. I should also start making my own infused oils because nothing beats homemade! Thanks for sharing this yummy recipe!
Even if you don’t make the salmon, you have to try the citrus vinaigrette!
What a delightful meal! Your green beans are beautiful and you can hardly go wrong with salmon. Sounds delicious.
The citrus vinaigrette sounds excellent with the roasted salmon. Delicious recipe!
I will definitely give this a try with the lemon-infused olive oil I received for Christmas. Mouth-watering!
I don’t eat fish, but I’ll have to try a variation on that green bean preparation. I say variation, because I don’t have access to citrus infused oils… your way sounds delicious.
Pam, this looks FABULOUS! We would love it—salmon is on our menu usually once a week. I’m definitely going to make this one soon. Thank you so much for sharing it.
Breathtaking photography, too. VERY nice!
Mmm looks very yummy! I love marshall’s!
Joanne – the oils really do make a difference. They are lovely to have for quick simple meal.
Carolina – Marshall’s is just like TJ Maxx.
Kat – It’s some sort of fig jam, I don’t know what kind. I have no idea what to do with it!!
Amy – I do too, it’s my favorite fish!
Pam – it really does add a lot of flavor.
Marjie – believe me, you are saving oodles of money by them not having one!
Noble – thank you!
Grace – it really is like a scavenger hunt because you have to search for the goodies.
Judi – Oh! Thank you.
Your salmon is beautiful!
That orange infused oil sounds amazing too!
I could eat salmon every day, I think. I love it both hot and, in the summer, cold, in salads. This recipe looks wonderful.
Looks delicious!
There is an award awaiting you at
http://judi-mindovermatter.blogspot.com/2009/08/proximidade-award.html
saucy! i need to find me a marshall’s and scavenge for such goodies immediately. 🙂
This is a fabulous recipe – simple, easy and I know it is going to taste great because salmon and green beans are two of my favorite ingredients in the world.
When you say Marshalls, do you mean the department store? I haven’t been in one in years. Now I’m dying to go. Thanks for the tip.
Sam
I love the Marshall’s food aisle it’s the best. This dish sounds beautiful and I love the color of the beans.
The glaze on that salmon looks divine! I’m so sad that our Marshalls does not have a wonderful exotic food section.
I love salmon – my favorite fish! I need to start including more flavored olive oils in my life…they sound so decadent.
What a fantastic meal – I wish I had some citrus oil. Mmmm.
That sounds delicious. What kind of fig jam are you talking about? I might just have to send some your way.